Retro Chocolate Cream Ice Box Cake

An old fashioned dessert.  The cookies are great and if you have the time worth making.  If you are short on time just buy some.

CRISP CHOCOLATE COOKIES
1 cup unsalted butter
1 cup icing sugar
1 egg
2 cups flour
1/2 cup cocoa powder
1/4 tsp salt

FILLING
3 cups whipping cream
1/2 cup sugar
1 cup finely chopped bittersweet chocolate

SAUCE
2 - 425 g packages frozen raspberries in syrup
1/2 cup sweet wine or Port

Cookies

1. With an electric mixer cream butter and sugar together until light and fluffy.  eat in egg until well incorporated.  In a separate bowl, combine flour, cocoa and salt.  Stir into creamed mixture.
2. Divide dough in half and form two long square shaped logs about 2 inches in diameter.  Wrap in waxed paper and chill for 4 hours.
3. Preheat oven to 375F.  Grease cookie sheets or line with parchment paper.  Slice chilled dough into 1/8 inch slices.  Lay on cookie sheet.  Bake for 8 to 10 minutes or until cookies are dry but still slightly pliable.  Cool on racks.  Store in airtight containers until needed.

To Make Cake

1. Whip whipping cream with sugar until soft peaks form.  Fold in chocolate.  Place cookies on serving platter.  Make two rows of 6 cookies each, touching each other.  Slather cookies with about 3/4 cup cream mixture.  Top with second row of cookies and cover with cream.  Repeat until you have five layers of cream and six layers of cookies, finishing with a cookie layer.  Cover the top and sides of cake with remaining cream mixture.  Chill overnight.
2. To make sauce sauce, combine raspberries with their syrup and wine in a small pot on medium heat.  Bring to boil and simmer for 2 minutes.  Puree in a food processor or blender.  Strain sauce pushing raspberries through the sieve leaving behind the seeds.  Cool.
3. To serve, drizzle raspberry sauce on individual plates and top with a cake slice.