This may not be strictly speaking a Lebanese creation but it is so popular there that the argument can be made that it is. One finds this lazy cake in all coffee shops in Beirut, even at the McCafé! I posted several versions on this blog, but this one is the easiest. A sweet something to keep handy in the freezer for chocolate craving emergencies.
INGREDIENTS: 1 loaf or 8 servings
30 plain cookies (LU or Marie or Galletas in Latino markets)
1 can sweetened condensed milk (14 ounces)
6 ounces unsalted butter
6 tablespoons unsweetened cocoa (1/2 cup)
1 tablespoon brandy (optional)
Garnish: chocolate sprinkles or maraschino cherries (optional)
1) Coarsely chop the cookies and place in a large bowl. Line a loaf pan with baking paper.
2) Place the butter and cocoa in a saucepan over low heat and stir from time to time until the butter melts; add the milk and stir to combine. Remove from the heat, add the brandy if using and transfer to the bowl with the cookies. Mix gently to combine.
3) Pour the cookie mixture into the pan. Cool and cover. Keep in the freezer until needed. Remove from the freezer 5 minutes before serving.
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