No-Bake Cookie and Dark Chocolate Cake
6 servings
60 minutes
This no-bake cookie and dark chocolate cake is a true embodiment of sophistication and simplicity. Its roots trace back to Russian cuisine, where the art of creating no-bake desserts has flourished. The delicate, melting texture of the chocolate layer harmonizes with the crumbly cookie base, creating a refined combination of flavors. Dark chocolate adds richness and depth to the dessert, while cream makes it velvety. This cake is perfect for cozy family evenings, tea parties, or festive treats. It is served with a light dusting of cocoa powder that adds the final touch of elegance. It's easy to prepare but looks as if crafted by a true pastry chef. It will be an excellent choice for those who want to enjoy a rich chocolate flavor without complex baking processes.
1
Crush the cookies into crumbs
- Cookie: 280 g
2
Place cookie crumbs in a bowl, add a pinch of salt and 180 grams of melted butter, spread evenly on the bottom of a springform pan, press down using a glass with a smooth bottom, and put the pan in the freezer for 20 minutes.
- Salt: to taste
- Butter: 240 g
3
At this time, melt 340 grams of dark chocolate and 33% cream in a water bath; milk chocolate can also be used, but dark is tastier. Remove the chocolate and add 60 grams of butter, mix until smooth, pour into a mold as the second layer, and refrigerate for 12 hours.
- Dark chocolate: 340 g
- Cream 33%: 400 ml
- Butter: 240 g
4
Sprinkle the finished cake with sifted cocoa on top.
- Cocoa: to taste