Tia Maria is a Jamaican coffee liqueur made using coffee beans. It is in general consumed natural and with ice. It is also commonly an ingredient for cocktails, with coffee or in desserts such as the layered liqueur cream and cookie cake identified as Tia Maria torte. This cake is very rich in chocolate flavour with the Tia Maria flavour soaked into the chocolate chip cookies and is cherished by chocolate lovers.
Ingredients make 14 slices
1 round chocolate sponge 28 cm (200g)
24 chocolate chip cookies (40g each)
320 ml Tia Maria
Chocolate mousse
14 chocolate chip cookies (15g each)
Dark chocolate
Method
Place the chocolate sponge on a cake tray and sprinkle evenly with 80 ml Tia Maria. Spread a layer of chocolate mousse, sprinkle the cookies with 80 ml Tia Maria and cover with choc chip cookies. Spread a second layer of chocolate mousse, sprinkle the cookies with 80 ml Tia Maria and cover with choc chip cookies. Spread a third layer of chocolate mousse, sprinkle the cookies with 80 ml Tia Maria and cover with choc chip cookies. Cover the whole cake in chocolate mousse and allow cooling in the fridge before decorating. Cover the cake side with chocolate shavings. Divide and cut the cake into 14 pieces. Place some chocolate curls in the middle of the cake top and dust with cocoa powder. Decorate each slice with chocolate mousse rosettes and place a chocolate dipped choc chip cookies.
Note: Try other liqueurs such as Kahlua, Kamora and Allens Coffee Brandy. For a stronger coffee flavour try adding some coffee to your chocolate mousse and cookies.
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