Chocolate Wafer Cake
Sep
This traditional layered cake gets its name from its wafer-thin layers.
Combine all ingredients in bowl of electric mixer fitted with dough hook. Knead into smooth dough.
Place sugar, chopped chocolate, water and coffee in a medium saucepan. Cook over low heat until melted & combined. Set aside to cool.
Beat the margarine and eggs in the bowl of an electric mixer. Add the cooled chocolate. Mix to combine, just until margarine is incorporated.
Divide cream into 7 equal parts.
Prepare cream before baking the cake layers.
Preheat oven to 350 degrees F.
Roll 1 piece of dough to 1/8-inch thickness on a silicone mat. That is the key to even, thin layers.
Place the silicone mat on the back of a sheet pan. Set aside remaining dough. Bake for 10 Minutes- 12 Minutes or until edges are golden.
Line a metal sheet pan with heavy duty aluminum foil. Slide the first baked cake layer into the foil-lined pan. Use an offset spatula to immediately spread one portion of cream to a thin layer.
Roll out the next piece of dough to 1/8” thickness and bake as directed above. As soon as it comes out of the oven, place it over the creamed cake layer. Immediately spread a portion of chocolate cream over the dough and return to the refrigerator.
Repeat baking and layer remaining dough until all parts are used, ending with cream as top layer.
Let cake set in refrigerator overnight.
Cut into bars, approximately 2 inches by 1 inches.
Store in the freezer until ready to serve.