Dark Chocolate Sherry Cake

Ingredients

200g butter

100g dark chocolate

3 eggs

210g powdered sugar

100g flour

1/3 cup sherry

1 tsp vanilla

For the glaze:

175g dark chocolate

150ml cream

1/4 cup sherry

For the cookies:

120g dark chocolate

35g chocolate drops

300g flour

1/2 tsp baking soda

1/2 tsp salt

280g butter

200g sugar

1 egg yolk

1 tsp vanilla

Preheat the oven to 150°C. Melt the butter and chocolate in a double boiler, stirring until smooth. Beat the eggs with the powdered sugar using a mixer, pour in the chocolate-butter mixture, and add the flour. Transfer the batter to the prepared pan and bake for 20-25 minutes, until the top is firm to the touch. Cool.

Preheat the oven to 180°C. Line a baking sheet with parchment paper. Sift together the flour, baking soda, and salt. Beat the butter and sugar with a mixer for about 3 minutes. Beat in the egg yolk and vanilla. Add the dry mixture, grated chocolate, and granulated chocolate. Knead the dough.

Wrap the dough in plastic wrap and refrigerate for at least 1.5 hours. Roll it out on a cutting board and cut out hearts using a heart cutter. Place it on the baking sheet and bake for about 20 minutes, until golden brown. 

Ice: Combine the cream and sherry on the stovetop and bring to a simmer. Pour this mixture over the chopped chocolate. Stir until smooth. Refrigerate for 15 minutes to chill.

After cooling completely, beat in a mixer and spread over the entire surface of the cooled cake. While the icing is still wet, glue the cookies all over the cake. Chill before serving.

Enjoy!