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Chocolate Shortbread Cake

adapted from Southern Living
Servings 6 cakes

Ingredients

  • 2 1/2 cups milk chocolate chips
  • 3/4 cup 1 1/2 sticks butter
  • 3 tablespoons honey
  • 1/3 cup heavy cream
  • 2 cups chopped shortbread cookies

For the ganache:

  • 1 cup heavy cream
  • 1 1/14 cups semisweet chocolate chips
  • 1 tablespoon honey
  • 1/2 teaspoon salt

Instructions

  1. Line each compartment of a 6-mold jumbo-size muffin pan with plastic wrap.
  2. In a double boiler, melt milk chocolate chips, butter, and honey together over simmering water. Stir occasionally until completely smooth. Whisk in heavy cream.
  3. Remove from heat and stir in cookies. Pour about 3/4 cup into eat prepared muffin cup. Chill at least 2 hours or until set.
  4. Remove cakes from pan onto a parchment-lined baking sheet.
  5. To make the ganache, place semisweet chocolate chips in a mixing bowl.
  6. Heat heavy cream in a saucepan over medium heat just until it begins to bubble. Pour over the semisweet chocolate chips and stir until smooth. Stir in honey and salt. Let stand 10 minutes or until it reaches spreading consistency.
  7. Slowly pour over the cake, spreading to edges and sides. Chill 1 hour, or until the ganache is set. Remove from refrigerator about 30 minutes before serving.