German Chocolate and Cookie Icebox Cake

• 1 1/4 pounds bittersweet chocolate, finely chopped
• 1 cup coconut oil
• 2 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoons kosher salt
• 1 cup heavy cream
• One 7-ounce package Leibniz Butter Biscuits
• Whipped cream, for serving (optional)

1. Line a 9-by-5-inch loaf pan with foil, allowing 2 inches of overhang on all sides.
2. In a stainless steel bowl set over a saucepan of simmering water, melt the chocolate in the coconut oil, stirring, 7 minutes.
3. Whisk in the cocoa powder, vanilla and salt until incorporated, then whisk in the cream until smooth.
4. Let cool slightly.
5. Pour a 1/4-inch-thick, even layer of the ganache into the prepared pan.
6. Arrange a layer of biscuits on the ganache, breaking them to fit and leaving a 1/4-inch border of ganache around the edge.
7. Repeat the layering with the remaining ganache and biscuits, ending with a layer of ganache.
8. Cover the pan with plastic wrap and refrigerate until chilled, 3 hours.
9. Let stand at room temperature for 30 minutes.
10. Using the foil, lift out the cake onto a cutting board.
11. Discard the foil and slice the cake crosswise 3/4 inch thick.
12. Serve with whipped cream, if desired.

bittersweet chocolate, coconut oil, cocoa, vanilla, kosher salt, heavy cream, cream

Taken from www.foodandwine.com/recipes/german-chocolate-and-cookie-icebox-cake (may not work)