Dorie states that in France the cake is made with The Brun cookies but they are not readily available in America. She suggested Petit Beurre which I could not find. My grocery store carried these Leibniz which worked out just fine but I don’t know if I am committing some mortal sin in France.
This cake could could not have been easier. Store bought cookies, dunked in coffee, layered with a buttercream frosting and topped with shaved chocolate. The buttercream was a little different in that the granulated sugar is not completely incorporated. It tasted grainy which Dorie says is normal. This frosting also calls for an uncooked egg so I used a pasteurized one for safety.
Everyone loved it especially with the ice cream. My son not one for compliments with my cooking said it was okay but then came back for a second piece later:) To see what others did this week visit the TWD blogroll.