Soft, no-bake, cookie chocolate cake

Soft, no-bake cake with butter cookies, chocolate cream and cherry marmalade.

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Prep Time 1

Total Time 1

Course sweets and desserts

Cuisine vegetarian

Servings 20x 35 cm baking pan

Calories 321 kcal

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.

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.

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.