This no-bake chocolate cookie cake comes together in minutes without turning on the oven. The cream sets in the fridge overnight, and the layers meld together.
At a Glance:
- Prep time: 15 min | Cooking time: 10 min | Total: 25 min (plus chilling)
- Servings: 9 | Difficulty: Easy
- Great for: a relaxed weekend get-together
- Make ahead: yes, ideally the evening before
- Storage: in the fridge for 3 days
- Serving tip: with unsweetened coffee
Ingredients
For the base
- 9 oz (250 g) chocolate cookies (chocolate graham crackers or Maria-style cookies)
- 3/4 cup plus 2 tablespoons (200 ml) milk
Cream
- 2 cups plus 2 tablespoons (500 ml) milk
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (60 g) cornstarch
- 3 1/2 tablespoons (50 g) butter
- 2 egg yolks
- 1 teaspoon vanilla extract (or about 5 g vanilla sugar)
For the topping
- 3.5 oz (100 g) milk chocolate
- 1/3 cup (80 ml) milk
- 1/2 cup (50 g) walnuts, chopped
Instructions
- Briefly dip the chocolate cookies in the 3/4 cup plus 2 tablespoons (200 ml) of milk and lay them in an even layer on the bottom of a square pan (an 8×8-inch / 20×20 cm pan works well). Dip them for one second at most, or they’ll fall apart as you move them.
- In a saucepan, whisk together the 2 egg yolks, vanilla, and 1/2 cup (100 g) of sugar. Then pour in the 2 cups plus 2 tablespoons (500 ml) of milk and whisk in the 1/2 cup (60 g) of cornstarch.
- Cook the mixture over low heat, stirring constantly, until it thickens to a pudding-like consistency. Immediately stir the 3 1/2 tablespoons (50 g) of butter into the hot cream until it has melted completely.
- Spread half of the hot cream evenly over the cookie layer. Top with a second layer of dipped cookies and cover them with the rest of the cream.
- Chop the walnuts finely. Melt the milk chocolate together with the 1/3 cup (80 ml) of milk over a double boiler and stir in the walnuts.
- Pour the walnut topping over the cake and spread it evenly over the whole surface.
- Put the finished dessert in the fridge and let it set for at least 2 hours.
Video Recipe
Tips and Storage
- If the cream gets lumps while cooking, strain it through a fine-mesh sieve.
- Cover the finished cake with plastic wrap in the fridge.
- Toast the walnuts in a dry skillet before chopping them.
- Instead of milk chocolate, use dark chocolate with at least 60 percent cocoa.
Variations
- Gluten-free version: Replace the wheat cookies with certified gluten-free cookies and check the chocolate’s ingredient list.
- Fruity version: Lay slices of fresh banana between the layers of pudding cream and cookies.
Frequently Asked Questions (FAQ)
- Can I use a different starch? Instead of cornstarch, use potato starch in the same amount. The cream will have a slightly different texture, but it will set.
- Can I make the cake in a round pan? Yes, use an 8-inch (20 cm) springform pan. Break the cookies into smaller pieces along the edges.
The recipe is based on a version by Desserthaus, adapted by the We Cook With Love team.
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