Biscuit cake with chocolate cream. Find out how to cook Cookie Cake with Chocolate Cream in a practical way!
Ingredients
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2 bars of 70% cocoa chocolate
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2 Eggs + 3 yolks
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300 g powdered sugar
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300gr of Rustic Biscuits with Spelled
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3 tablespoons of butter
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1 cup of dried fruit to taste
To the roof:
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1 bar of 70% cocoa chocolate
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200ml of cream
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1 can of condensed milk
Preparation Method
- Melt the chocolate with the butter in a bain-marie or in the microwave.
- Once the chocolate is melted, add the sugar and mix well, until a smooth and shiny cream is formed.
- Remove and add the eggs and yolks and beat well.
- With a spoon, wrap the crumbled biscuit by hand and the nuts.
- Prepare a removable rim pan lined with parchment paper, just at the bottom.
- Pour the mixture into the mold and tuck it in, without pressing down too much so it doesn’t get too hard, and put it in the fridge.
- Meanwhile, prepare the topping cream.
- Bring the cream to the boil, when it starts to boil, add the chocolate and leave it on low heat, stirring constantly until the chocolate melts, remove and add the condensed milk and stir well, to get uniform.
- Cover the cake with the cream while it is still warm.
- Decorate to taste.
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