Cookie, mocha and chocolate cake
This biscuit, mocha and chocolate cakeIt is linked to that of my family and I suppose that of many others. For a long time it has been a favorite as Birthday cake or dessert at various parties. Once you do it, everyone will ask you to repeat it.
It is a simple and comfortable cake, since no oven required. A cake that you can prepare in advance and that keeps perfectly in the fridge, making it possible for you to enjoy it lasting 5 or 6 days without problem. The combination of the mocha with the chocolate is fantastic and the cake gives a lot if it is not to eat large portions!
Ingredients
For 6-8 people
- 1 package of Cuetara square cookies
- 1 glass of milk
- 1 teaspoon nescafe
- 200 g. Dark chocolate coating
- 2 tablespoons of liquid cream 35% mg
For the filling
- 250 g. margarine
- 4 tablespoons icing sugar
- Yolks 2
- 1 teaspoon nescafe
- Milk, the necessary to dilute the nescafé.
Crafting
We start by preparing the mocha cream that will serve as a filler. To do this, beat the margarine, four tablespoons of icing sugar and two egg yolks in a bowl until a homogeneous mixture is obtained. Next we add 1 teaspoon of nescafe diluted in milk and mix until integrated. We booked.
Dilute a tablespoon of coffee in a glass of warm milk. We pour the mixture into a tray that is comfortable for us to dipping the cookies before assembling our cake. The objective is that they take on a coffee flavor, but they should not become too soft, we must be able to remove them from the tray without breaking them.
We begin to assemble our cake. We put a layer of cookies on the bottom and then with a silicone trowel we spread part of our cream on top. We repeat these two steps 4 times and finish with a layer of cookies.
We put in the fridge and prepare our coverage in the meantime, melting Bain-marie the chocolate and combining it with two tablespoons of cream. When we have it ready, we pour it on our cake and let it cool.
Notes
I like to use the Cuétara cookies Because we are more resistant when it comes to dipping them in milk but I have also used Gullon's Tropical Creme, although I love its flavor more delicate.
More information - Birthday cake with pastry cream and chocolate
More information about the recipe
Preparation time
Total time
Kilocalories per serving 450
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Hello, good afternoon, encourage me to prepare this dessert, even though I don't know much about this lot of desserts. I have doubts about some ingredients, you say 35% cream, what amount would be in grams, I bought milk cream, because they told me that it was the same. Then you say milk a cup of milk, but the milk has to be evaporated (can) or fresh milk (drinkable). Please your support…. Thank you…
Atte.
Pink
Good morning Rosa, I am glad that you are encouraged to prepare it. As for the liquid cream, it is two tablespoons. 35% refers to the fat in the cream ... there are lighter creams that are used for kitchens and others with higher fat that can be whipped. The one I have used is one of the latter. As for milk, I used semi-skimmed milk, but you could use whole as well.