These are super yummy and super easy! The combination of the chocolate and unsalted butter is wonderful. No baking required! These also freeze well.
I’ve been making these for years and they are delish! My family’s favorite variation.
3 1/0 oz dark chocolate, cut into pieces
1/2 cup unsalted butter, cut into pieces
2 cups crumbled “Petit Beurre” cookies
5 oz dark chocolate, cut into pieces
1/4 cup honey
2 cups silky tofu
3 1/2 oz dark chocolate, cut into chunks
1/4 cup unsalted butter
Line the bottom of the mold with plastic wrap. Close the hinge to keep the film in place. Reserve.
Preparation of the cookie crust: In a saucepan, heat the chocolate and the butter over low heat, stirring until they are melted. Remove the pan from the heat, add the crumbled cookies and mix well with a wooden spoon to obtain a homogeneous dough. Distribute at the bottom of the mold by tamping with the back of a spoon. Refrigerate 1 hour, or until the crust is firm.
Preparation of the chocolate filling: In the same saucepan, melt the chocolate and honey over low heat, stirring until the chocolate is completely melted. Add the tofu and mix with a whisk to obtain a homogeneous filling. Pour over the cooled crust and refrigerate 2 hours, or until the filling is firm.
Preparation of the frosting: In a saucepan, heat the chocolate and the butter over low heat, stirring until they are melted. When ready to serve, unmold the cake and pour the frosting over the filling.
Note: the cake will keep for 2 to 3 days in the refrigerator, in an airtight container.