20 store bought cookies from a package, pecan, chocolate chip, amaretto, or any of your choice
2 ounces semisweet chocolate chips (about 1/2 cup)
1 cup (2 sticks) unsalted margarine, room temperature
1 cup sugar
5 large eggs, separated
2 tablespoons amaretto or orange liquer
1/2 cup all-purpose flour
1/4 cup orange or raspberry marmalade
1-½ cups chocolate chips
3 tablespoons soy milk, coffee rich, or other non-dairy creamer
½ teaspoon vanilla extract
¼ teaspoon almond extract
¼ cup sliced almonds, toasted
Preheat the oven to 350 degrees F. Grease a 10-inch cake pan and line the bottom with parchment paper.
Combine the 20 cookies and the 2 ounces of chocolate in a food processor. Run the machine until the mixture is very finely minced. Set aside.
Using an electric mixer and a large bowl, cream together the margarine and sugar until pale yellow, about 2 minutes. Add the egg yolks 1 at a time, incorporating each yolk before adding the next. Once all the eggs are added continue to cream the mixture together until light and fluffy, about 4 more minutes. Add the amaretto or liqueur. With the machine on low, add the flour and the chocolate cookie mixture. Mix well after each addition.
In medium bowl whip the egg whites using an electric mixer until stiff peaks form, about 3 minutes. Add 1/3 of the whipped egg whites into the cake mixture until well combined. Gently fold in the remaining whipped egg whites. Pour the batter into the prepared cake pan. Bake until a toothpick comes out clean, about 45 to 50 minutes.
Let the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a platter and continue to cool to room temperature. Top with the marmalade in an even layer.
Heat the soymilk. Add the chocolate chips, and vanilla and almond extracts. Stir into melted and smooth. Top the cake with the chocolate mixture. Sprinkle with toasted almonds and chocolate shavings.