After the cold lemon cake, here is an equally delicious variant: the cold milk and chocolate cake. Again, the cream does not contain cream or mascarpone and not even gelatin. It is made with milk to which I added milk chocolate and fresh spreadable cheese. It is a kind of delicate cheesecake, easy to prepare and does not require baking in the oven. You will amaze everyone with just a few simple steps.
Other cold cakes not to miss:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 10 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Cold Milk and Chocolate Cake
- 1 3/4 cups Digestive cookies
- 7 tbsp butter
- 1 1/4 tbsp unsweetened cocoa powder
- 2 cups milk
- 1 egg (medium)
- 6 tbsp sugar
- 1/2 cup cornstarch (cornstarch)
- 2 oz milk chocolate
- 3 1/2 oz fresh spreadable cheese
- 1 oz milk chocolate
- 1 oz peeled whole hazelnuts
Tools
- 1 Mixer
- 1 Cake pan springform pan, 9 inches in diameter
- 1 Saucepan
- 1 Hand whisk
- 1 Spatula
Preparation of the Cold Milk and Chocolate Cake
Line the bottom and sides of a 9-inch springform pan with parchment paper. I only buttered the bottom because mine has a ceramic base which becomes the final serving plate. Alternatively, you could just place the ring of the mold on a plate since the cake does not require baking in the oven.
Put the Digestive cookies in a mixer and finely chop them. I used the Thermomix (10 sec. speed 7), but any other food processor will work fine.
Add the butter in pieces and the unsweetened cocoa and mix everything (with the Thermomix 10 sec. speed 5/6).
Finally, pour the mixture obtained into the cake pan and level it by pressing it well over the entire base with the back of a spoon. Transfer to the refrigerator while proceeding with the preparation of the cream.
Crack the egg into a saucepan, add the sugar and mix with a small hand whisk until perfectly combined.
Then gradually add the cornstarch and incorporate it with the hand whisk.
Now pour the milk in several additions.
Transfer the saucepan to the stove and cook the cream over low heat for about ten minutes, stirring continuously with the whisk: gradually you will see it start to thicken.
Once the right consistency is reached, remove the saucepan from the heat and add the milk chocolate and fresh spreadable cheese. Mix carefully until the chocolate has melted and all the ingredients are perfectly combined.
Pour the cream obtained over the cookie base and level it with a spatula.
Finally, let the cake cool at room temperature before transferring it to the refrigerator for at least four hours. I prepared it the day before.
After the cooling time, decorate the cold milk cake with chocolate shavings and roughly chopped hazelnuts. Keep it in the refrigerator until serving time. Enjoy! Paola
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