Isaac turned 13 a couple of weeks ago, and half-jokingly requested 'a cake made of chocolate cookies'. Although there was nothing to stop me making a heap of chocolate cookies and sticking them together with icing, I felt slightly at a loss as to exactly how to proceed. Fortunately, I found a recipe in April Carter's 'Decorated' that fitted the bill perfectly.
The cake turns out quite small, about 6"/15 cm diameter, but is very dense, so the given quantity yields about 10 slices. It has a high novelty factor, and went down well with the birthday boy and friends.
85g caster sugar
1 medium egg, lightly beaten
175g dark chocolate, roughly chopped
225g plain flour
1 level teaspoon bicarb of soda
1/2 level teaspoon salt
Beat the butter and sugar together until pale and fluffy.
Add the beaten egg, ensuring all is well combined, then add the chopped chocolate.
Sift all the dry ingredients together and add, beating until all ingredients are well combined, but don't mix beyond that point.
The dough will be quite soft. Place the dough in a clean bowl and cover with clingfilm, or pop into a freezer bag, and chill for a minimum of two hours, or overnight. This step helps the dough keep its shape when it is baked, and should not be skipped.
After chilling, preheat the oven to Gas 3/ 170c.
Weigh the dough, and divide evenly by 8. Roll each eighth into a ball between your palms, and then pat firmly into a flattish disc, about 4"/10 cm across. Place apart on a baking tray, they will spread.
Bake for approx. 10 minutes until just cooked through, golden at the edges, but still slightly soft in the middle. leave the cookies to cool slightly and firm up on the baking tray, then transfer to a wire rack to cool completely.
200g dark chocolate, broken into small pieces
160g very soft butter
180g icing sugar, sifted
Melt the chocolate in a bowl suspended over a pan of barely simmering water, ensuring the bottom of the bowl does not touch the water. Remove from the heat as soon as the chocolate has fully melted.
Beat the butter and icing sugar together until fully combined, and a creamy consistency. Gently stir in the chocolate; do not beat or the chocolate may seize.
To assemble the cookie cake
Anchor the first cookie onto your chosen serving plate with a dab of icing. Gently spread icing on the cookie to give a thin layer, keeping it neat. Place the next cookie on top and continue to build the cake, taking care not to dislodge the underneath layers as you proceed.
This cake lasts surprisingly well; the cookies acquiring a slightly soft texture due to the layers of icing, which is rather decadent.