14oz.2 bags, 7oz. each iced pfeffernusse cookies, each cookie quartered
1cup226g unsalted butter, softened
1cup200g superfine sugar (caster)
1cupabout 6 ounces semisweet chocolate, chopped
2eggsbeaten
Dark chocolate buttercream:
1cup228 g unsalted butter, softened
1/4teaspoonsalt
4cups455 g confectioners’ sugar
1/2cup45 g dark unsweet cocoa powder
6ouncesdark chocolatemelted
Heavy creamas needed
1/2cupconfectioners’ sugar for dusting
Instructions
Make the cake: Line a 2 quart bowl with plastic wrap, or lightly butter a 9" spring form pan.
Cream the butter and sugar in a bowl until mixture has lightened in color. Melt the chocolate in a double boiler. Add creamed butter mixture to the chocolate stirring constantly. Add the eggs and continue to stir. Cook until mixture is smooth. Fold in pfeffernusse cookie pieces until they are all coated with the chocolate mixture.
Spoon the mixture into the prepared bowl or pan. Press firm with the back of a spoon to fill in any gaps - the bottom of the cake will be the top when turned out. Chill the cake in the refrigerator for 3 hours. Turn the cake over to unmold. Remove plastic wrap if using a bowl.
Make the frosting: In the bowl of an electric mixer fitted with the whip attachment, beat together the butter and salt. Add the confectioners’ sugar and cocoa powder. Mix on low speed until just combined (the mixture may be crumbly at first – keep mixing). Add the dark chocolate to the frosting and whip on high speed. Add heavy cream a little at a time until the mixture is piping consistency. You may need 1/4 cup or more depending on the cornstarch content of your confectioners’ sugar. Scrape down the bowl and whip again until light and fluffy.
Generously spread the frosting over the entire cake. Sift powdered sugar over the entire cake.
Bring the cake to room temperature before serving. As I stated earlier in the blog post, this cake is more like a candy bar than anything, so use a large chef’s knife to slice it.