Marquesa Cake - Chocolate Cookie Freezer Cake Recipe

Marquesa Cake - Chocolate Cookie Freezer Cake Recipe

• 1 ½ cups of Callebaut milk chocolate chips
• 1 ½ cups of Callebaut dark chocolate chips
• ½ cup Callebaut dark chocolate chips
• 1 lb salted butter (4 sticks), at room temperature
• 2 packages of Maria Cookies (6.7 oz each package)
• 6 eggs
• 2 x 14 oz cans of condensed milk
• 1 cup of milk
• 1 tablespoon of vanilla bean paste or 2 teaspoons vanilla extract

1. In a double boiler, slowly melt the 1 ½ cups of dark and milk chocolate together.
2. In a mixer, mx the butter on a high speed until soft, light and fluffy. Reduce to a low speed and add 1 can of condensed milk. Then add the eggs one-by-one until each is incorporated. Then add the 2nd can of condensed milk. Slowly add the melted chocolate while still warm with the mixer at a low speed. Set aside.
3. In a bowl, mix the milk and vanilla.
4. Using a 10 or 11 inch springform pan, fill the springform pan with about ½ inch of the chocolate mixture. Then one-by-one dip the Maria cookies into the milk and vanilla, hold over the milk to drain off drops of milk, and then place a layer of the cookies on the pan. The cookies should only be placed in the milk mixture for 1-2 seconds, just enough to coat them, slightly soften, but they should not get soggy at all. Once you have the layer of cookies laid out, pour more of the chocolate mixture over the cookies until it fully coats them. Then repeat the cookie step creating a new layer of cookies. Then cover again with more chocolate. Repeat one final time the cookie step and cover with the final chocolate.
5. Melt the ½ cup of dark chocolate in a double boiler. Drizzle the melted chocolate on the top of the cake. Place the cake in the freezer for at least 12 hours.