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1
Chocolate Wafers: Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees F. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt, and sugar.
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2
While pulsing on low speed, add the butter, then the egg.
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3
Process or beat until the dough is thoroughly blended and massed together.
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4
Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals.
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5
With moistened fingers, round out the cookies and flatten them a little.
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6
Bake for 9 minutes, turning the pans once for even baking, until the cookies are set.
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7
Set the cookie sheets on a rack to cool.
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8
In a mixing bowl, whip the cream to soft peaks, about 1 1/2 minutes.
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9
Add the confectioners' sugar and vanilla, and continue whipping until stiff but smooth, about 1 minute.
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10
Spread the wafers evenly with the whipped cream, about a 1/4 inch thick, and set in stacks of 8.
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11
Turn the stacks on their sides and line them up, one after the other, like the wheels on an eighteen-wheeler, 4 rows deep.
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12
Frost the top and sides with the remaining whipped cream to form a loaf.
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13
Refrigerate for at least 3 hours, until firm.
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14
To serve, dust lightly with cocoa or cookie crumbs.
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15
Slice with a serrated knife dipped in hot water.
