Moka Dupont: a French Icebox Cake

cooking.nytimes.com

#honestlyhollyninjainthekitchen

½ cup/115 grams unsalted butter (1 stick), at room temperature

½ cup/100 grams plus 1 tablespoon granulated sugar

1 large, very fresh egg (preferably organic, since it will not be cooked)

3 ounces/85 grams bittersweet chocolate, melted and cooled

½ cup/120 milliliters hot espresso (made fresh or with instant espresso powder)

64 Nabisco Social Tea Biscuits (from 1 12-ounce package), or other plain, preferably flat cookies

Grated chocolate, for decoration

Directions at cooking.nytimes.com

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