Cookie and chocolate cake
The biscuit and chocolate cake is a dessert that captivates from the very first bite! This simple and quick recipe is ideal for making use of leftover holiday sweets, such as biscuits, croissants, or panettone. With a creamy texture and an unmistakable chocolate flavor, this cake is a must-have on festive tables or at gatherings with friends.
Total preparation time: 30 minutes
Refrigeration time: at least 4 hours (ideally overnight)
Number of servings: 12
Ingredients
For the biscuit base:
- 300 g soft biscuits (you can also use hardened croissants or slices of panettone)
- 150 g margarine
- 150 g chocolate spread (like Nutella)
- 150 g ground walnuts
- 1 tablespoon cocoa powder
- 1 teaspoon rum essence (optional)
For the cream cheese layer:
- 150 g fresh whipped cream (or heavy sour cream)
- 250 g cream cheese (recommended: Lacteea or a rich cottage cheese)
- 2 packets of vanilla sugar
- 5 tablespoons powdered sugar
- 2 bars of milk chocolate (grated)
- 1 packet of gelatin
For decoration:
- Glazed biscuits or jelly biscuits
- Chocolate candies
- 150 g chocolate whipped cream for decoration
Preparation
Step 1: Preparing the biscuit base
Start by crushing the biscuits. You can use a food processor or, if you don’t have one, put them in a bag and crush them with a rolling pin. This will also add a bit of exercise to your cooking process!
In a large bowl, add the crushed biscuits, ground walnuts, and cocoa powder. Mix the dry ingredients well. Then, in another bowl, melt the margarine and mix it with the chocolate spread. It is recommended to use quality margarine, as this will influence the final texture of the cake.
Pour the margarine and chocolate mixture over the dry ingredients and mix everything with a spoon or your hands until you obtain a homogeneous composition. This will form the base of the cake.
Step 2: Forming the base in the pan
Prepare a springform pan (recommended size: 24 cm). You can line the bottom with parchment paper to facilitate the removal of the cake. Decorate the edges of the pan with glazed biscuits or jelly for a festive look.
Pour the biscuit mixture into the pan and press it down well with a spoon to even it out. It is important to obtain a compact base, similar to that of a cheesecake, that will support the cream.
Step 3: Preparing the cream cheese layer
In another bowl, mix the whipped cream with the cream cheese, powdered sugar, and vanilla sugar until it becomes airy. It is essential not to overmix, to avoid turning the cream into a grainy texture.
Prepare the gelatin according to the instructions on the package. Generally, it dissolves in cold water and then is heated in a water bath. Once the gelatin is melted, pour it in a thin stream into the cheese mixture, stirring continuously to avoid lumps.
Add the grated chocolate and gently mix to incorporate it. Now, your cream is ready!
Step 4: Assembling the cake
Pour the cream cheese over the biscuit base in the pan, ensuring it is evenly distributed. Cover the pan with plastic wrap and refrigerate the cake for at least 4 hours, but ideally leave it overnight for it to set well.
Step 5: Serving
Once the cake has set, loosen the springform ring and carefully remove the cake. You can decorate the top with chocolate whipped cream and chocolate candies, and for an even more festive look, add a few glazed biscuits on top.
Helpful tips
- If you want to add a hint of flavor, you can replace the rum essence with vanilla or orange essence.
- Experiment with different types of biscuits to achieve unique flavor combinations. Cocoa biscuits or those with vanilla cream are excellent choices.
- If you want a healthier option, you can replace the margarine with butter or use a trans fat-free margarine.
Nutritional benefits
This cake is rich in calories but also provides essential nutrients due to the walnuts and cheese. Walnuts are a good source of healthy fats, protein, and antioxidants, while cheese provides calcium.
Ideal combinations
To complement this delicious dessert, you can serve the cake with a scoop of vanilla ice cream or a berry sauce. Additionally, a fruit tea or a flavored coffee will pair perfectly with the sweetness of the cake.
Frequently asked questions
1. Can I use another type of gelatin?
Yes, you can use plant-based gelatin, such as agar-agar, but it will require adjusting the quantity and preparation method.
2. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream or choose unsweetened biscuits.
3. Is it possible to make the cake gluten-free?
Absolutely! You can use gluten-free biscuits to adapt the recipe.
I hope this recipe inspires you to experiment and surprise your family and friends with a delicious cake! Enjoy!
Ingredients: Ingredients for biscuit base: 300g of soft biscuits (crushed or ground), you can also use hardened crescent rolls or slices of bread - but they should be hard. 1 essence of rum, 250g of margarine for cream, 150g of chocolate cream (Finetti), 150g of ground walnuts, 1 tablespoon of cocoa. Ingredients for cream: 150g of fresh whipped cream (or heavy sour cream), 250g of full-fat cottage cheese cream (I use Lacteea), 2 packets of vanilla sugar, 5 tablespoons of powdered sugar, 2 pieces of milk chocolate bar grated, 1 packet of gelatin. For decoration: a few glazed biscuits or with jelly, a few chocolate candies, 150g of chocolate whipped cream.
