Chocolate-Nut Cookie Cake
10 servings
40 minutes
Chocolate-nut cake made from cookies is the embodiment of cozy homemade treats, combining the rich flavors of dark and milk chocolate, the delicate texture of creamy frosting, and the pleasant crunch of nuts. Originating from European cuisine, this dessert resembles popular no-bake cakes valued for their simplicity and deep, rich taste. A light aroma of coffee liqueur adds sophistication while raisins provide sweet fruity notes. This cake is perfect for cozy family gatherings or festive tea parties when you want to indulge in something special. Its ease of preparation makes it accessible even for beginner cooks, while the richness of flavor nuances will delight true gourmets.
1
Crush the cookies in a blender. Mix 100 grams of cookies with 40 grams of melted butter (I ran a bit short on butter, so I added about 20-30 grams more). Spread the mixture in the bottom of the mold, compact it, and put it in the freezer.
- Shortbread: 225 g
- Butter: 240 g
2
Melt the remaining butter in a water bath with bitter chocolate.
- Butter: 240 g
- Dark chocolate: 200 g
3
Separate the yolks and beat them with sugar until white, then add to the chocolate mixture.
- Chicken egg: 2 pieces
- Sugar: 275 g
4
Add raisins, nuts (any of your choice, I took hazelnuts), liqueur, and the remaining cookies to the chocolate-egg mixture. Mix everything and pour it onto the base from the freezer, then put it back in the cold.
- Raisins: 60 g
- Nuts: 75 g
- Coffee liqueur: 3 tablespoons
- Shortbread: 225 g
5
Boil the cream and melt the milk chocolate in it. Cover the top of the cake with this glaze and refrigerate for 2-4 hours.
- Heavy cream 35% fat: 50 ml
- Milk chocolate: 150 g