This chocolate 'cake' has only 2 ingredients and is something that we made as kids. That means that Mr. Christie's chocolate wafer cookies (one of the 2 ingredients) have been around for a very long time. The recipe is on the box that the wafers come in and I expect it is much clearer than the one that I am about to provide from memory. Ingredients:
- 1 box of chocolate wafer cookies
- lots of stiffly whipped cream, made from 35% heavy cream using a hand-held blender
This cake can be as short or as long as you want to make it; it all depends on the amount of cream and number of wafers that you decide to use. For a reasonably-sized cake, make about 3 cups of stiffly whipped cream; stop whipping before the cream becomes butter.
To assemble the cake, choose the platter on which you want to serve the cake and place a blob of whipped cream in the centre. Pick up a chocolate wafer and put a spoonful of cream on it, then put another wafer on top of the cream and another spoonful of cream on the second wafer. (The cream becomes the 'glue' that holds the wafers together and the idea is to keep a goodly layer of cream between each cookie, so squishing is not an option.) Anchor the cookies on the platter using the previously applied blob of whipped cream. Repeat this process until you have formed a log of alternating cookies and cream. Be sure to save enough cream to the 'ice' the entire log after it has been assembled. Refrigerate for at least 4 hours before serving or the wafers will not moisten sufficiently to become cake like in consistency. When serving, make inch thick slices on the diagonal.
My sister made the cake that you see in the photo above. She used the rasp that she got for Christmas to grate chocolate over the cake as a garnish.
Mr. Christie, you make good cookies.
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