Cakes
No-Bake Chocolate Cookie Cake With Walnuts: Assemble It in the Evening and It Is Set by Morning
A no-bake dessert of chocolate cookie layers, cooked vanilla pudding cream, and a chocolate-walnut topping that sets in the fridge.
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.