This delightful cake is a combination of crumbly butter cookie layered with and coated in a chocolate with a texture that feels almost like carmel in your mouth. The butter cookie is a nice not-too-sweet flavor and it is easy to vary the sweetness of the whole cake by selecting the right kind of chocolate for your desired taste.

It is a lovely snack to enjoy with a cup of coffee or tea while reading a good book.

We will begin by making a batch of butter cookies dough, rolling and cutting the cookies to fit in a loaf pan, and then we create the chocolate filling/coating.

You will need:
Loaf Pan
Plastic Wrap
Mixer or Bowl and a strong spoon
Rolling Pin
Cookie Sheet
Parchment Paper
Ruler
Scissors
Butter Knife
Sharp Knife

Ingredients will be discussed in the appropriate steps but are also pictured here.

Step 1: Mix the Butter Cookie Dough

I used the recipe from my 1950's Betty Crocker Cook Book:
1 cup butter (I used real butter not margarin)
1/2 cup sugar
1 egg
3 tsp vanilla flavoring
3 cups flour
1/2 tsp baking powder

Mix the butter, sugar, and egg until mixed thoroughly. Add the vanilla. Stir in the flour and baking powder. Chill the dough before rolling.
Bake temp: 425 degrees for 5-7 mins or until delicately brown.

Step 2: Creating Your Cookie Template

Measure your loaf pan to determine how large you should make your cookies.

I suggest you make the template to match the size of the loaf pan. I made my template slightly smaller than then pan and had a lot of space around the cookies to fill with chocolate.

Cut a piece of parchment paper the correct size and shape to fit your loaf pan.

Step 3: Roll Out and Cut the Cookie Dough

Spread a light layer of flour on the surface on which you plan to roll out the cookie dough. Roll the cookie dough out to a thin even layer - about 1/8"/3mm thick. Using your template and a butter knife cut the dough to the correct size and shape.

Bake according to your recipe directions. If using the cookie recipe I supplied bake at 425 degrees for 5-7 mins or until delicately brown.

Step 4: Prepare Your Loaf Pan

Line your loaf pan with plastic wrap. Cut a piece that is a bit long for the pan so you can wrap the loaf if necessary. Set your cookies close to the prepared pan so everything is ready to go once your chocolate is mixed.

Step 5: Make Chocolate Flavored Powder Sugar

Blend confectioners (powdered) sugar with cocoa powder to make chocolate flavored sugar. Mix the powders together in a food processor to reduce how much floats away or flips out of the bowl while mixing.

The proportions are such:
1/2 cup sugar
1 tsp coca powder

To make the chocolate recipe for this dessert treat you will need 1 1/2 cups of chocolate flavored powdered sugar.

Step 6: Making the Chocolate Topping

The ingredients for your chocolate coating are as follows:
14 oz Chocolate of your choice (I used Milk Chocolate)
14 oz Butter
4 Eggs (I'm going to try 3 eggs next time to see if it sets stiffer)
1 1/2cups Chocolate Flavored Powdered Sugar
2-3 drops Vanilla Extract

Melt the butter and chocolate over low heat on the stove or in a microwave if you own one.

Meanwhile, in a medium/large bowl whisk the eggs and vanilla. Blend in the chocolate flavored sugar. Whisk it until fluffy.

When the chocolate and butter are fully melted pour the melted chocolate into the egg/sugar mixture. Mix thoroughly.

Step 7: Putting It All Together

Begin by spooning a layer of chocolate into the bottom of your loaf pan.

Place a cookie on top of the chocolate and cover the cookie in chocolate.

Continue placing cookies and covering with chocolate until you run out of cookies, run out of chocolate, or run out of space in the pan.

The last layer should be chocolate.

Step 8: Refrigerate Until Set

My last layer of cookie wanted to float up so I wrapped the whole cookie cake with the ends of plastic wrap. I place the kitchen scale (closest thing with some weight to it) on top of the cake to hold the cookie down.

Refrigerate the cake until set. I ended up placing the cake in the freezer also to help it set up. Next time I make this cake I will use 1 fewer egg to encourage a more solid chocolate coating.

Step 9: Unwrap and Slice

Once the cake has had time to set up and is no longer completely liquid chocolate, remove from the pan, unwrap it, and cut it into slices using a sharp knife with a smooth blade.

The chocolate wanted to stick to the plastic wrap so I used a butter knife to assist in separating the plastic from the cake.