Soft, no-bake, cookie chocolate cake
Quick and easy, no-bake, cookie chocolate cake. This cookie cake becomes super soft and delicious thanks to the butter chocolate cream and marmalade that adds a sour note, while dark chocolate chips add some extra crunchiness. Yummy!
Soft, no-bake cake with butter cookies, chocolate cream and cherry marmalade.
Ingredients
- 1 liter milk
- 3 tbsp all-purpose flour
- 3 tbsp potato starch
- 3 tbsp dark cocoa powder
- 180 g brown sugar
- 1 egg yolk
- 400 g (or more) petit butter cookies (or other flat butter cookies)
- 180 g soft butter
- 180 g cherry marmalade (I used marmalade made by Cavazza)
- 3 tbsp blueberry marmalade (I used marmalade made by Cavazza)
- 3 generous tbsp dark chocolate chips
- dark chocolate for garnish
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Notes
4 hours waiting time.
Instructions: Soft, no-bake, cookie chocolate cake
For this recipe I used 2 types of marmalades, both produced by Cavazza, one with cherries and one with blueberries. For this recipe I recommend a good quality marmalade with a bit of sour taste like blueberries, lemons, raspberries or blackberries.
Instructions chocolate cream
Take 2 glasses of milk and blend with sugar, starch, flour, cocoa and egg yolk using the immersion blender.
Bring the remaining milk to a boil, pour over prepared mixture and continue to cook and to stir until the cream thickens slightly. Turn off the heat. Cover the cream with plastic wrap and allow to cool completely. The plastic wrap must be put over to the cream to avoid creating a thick gummy layer.
Beat the butter with the electric mixer for 3 minutes until it becomes light and fluffy. Gradually add chocolate cream. Beat it slowly each time with the mixer until all the ingredients are well blended.
Cake assemble!
Cover a rectangular and quite high baking pan (my 20 x 35 cm) with baking paper.
Place the first layer of butter cookies and then add a portion of prepared cream. Spread evenly and continue with the next layer of cookies.
Once the cream is added for the second time, add about a tablespoon and a half of dark chocolate chocolate chips and again a layer of cookies.
The third layer will be filled with your favorite marmalade. I decide to use a mix of cherrie and blueberry marmalade.
Continue in this manner, add another layer of cream and chocolate chips, a layer of cream and finally finish with a layer of cream without cookies on top. Add grated dark chocolate and place the cake in the refrigerator for at least 3 hours. The cake will become more amazing and soft with the passing time. It can remain in the refrigerator for up to 3 days. Once you are ready, cut it with a sharp knife and serve immediately.
lot of love. B.
p.s. If you are looking for another fun recipe with cookies you should check my Oreo roll cake with coconut filling.
Recipe notes
This recipe comes from the collaboration with Cavazza . This company specializes in the production of fruit compotes, traditional Italian fruity mustards, chutney, and high quality juices.
