Steps

• First, crumble the biscuits and add three teaspoons of unsweetened cocoa powder.

  

• I used Digestive biscuits, but other dry biscuits will work just fine.

• To crumble the biscuits, I used my super jug blender which I have already talked about.

• Pulse function to chop and pulverize at maximum speed.

• If you don’t have a blender, place the biscuits in a food bag and crush them with a rolling pin.

• Once you have a flour-like mixture, put it in a bowl.

  

• Melt the butter in a bain-marie over low heat or in the microwave for a few seconds.

• Add the melted butter to the crumbled biscuits and mix well with a spoon.

  

• Line a 9.5-inch springform pan with parchment paper (I only put it on the bottom).

• Place more than half of the crumbly mixture into the mold.

  

• Spread it over the entire surface and compact it with the back of a spoon.

• Refrigerate to set for at least 10 minutes (NOT IN THE FREEZER).

• Let’s prepare the cream, easy and quick!

• I always have coffee ready in my fridge to add to milk for breakfast!

• If you haven’t already, no problem, you need to prepare it!

• A small moka pot for about 2 cups will suffice. Once ready, let it cool down.

• At this point, take a large bowl, preferably glass.

• Pour in the dessert cream, CHILLED.

• You can use either the long-lasting plant-based version already sweetened.

• Or the fresh cream to which you will add a couple of tablespoons of sugar.

• Add the cooled coffee and 3 tablespoons of powdered sugar.

  

• Finally, the cream cheese (you can choose the one you prefer).

  

• Now whip everything with an electric beater until you get a velvet cream.

  

• Taste the cream, if necessary add more powdered sugar and whip for a few more seconds.

• Now pour the cream over the biscuit base that has set.

  

• Use a spatula to spread it evenly and level the entire surface.

• Using a knife or spoon, decorate the surface with a bit of Nutella.

  

• Do not spread it but let it drop randomly, so it’s better if it’s soft.

• To make it easier, you can soften two tablespoons of Nutella in the microwave.

• It will be much easier to decorate the surface this way!

• Finally, cover with the crumbled biscuit mixture.

  

• If it has become too compact in the meantime, just “fluff it” with a fork.

• The cold cocoa crumble cake with coffee cream is finished!

• Refrigerate for at least 5 hours, or better yet, overnight.

• After the time has passed, remove the ring and place the cake on a serving plate.

• Anyone can add some coffee beans or chocolate chips to the surface.

• The no-bake cocoa crumble cake is ready! Beautiful and delicious, it will be a hit!

• I hope you enjoyed this dessert! See you soon for more news!

• Recipe made in collaboration with Cecotec – #adv

• To purchase the Power Black Titanium 2000 Pro jug blender or other Cecotec products, visit their store.

• Photo and article All Rights Reserved ©

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• If you don’t like cream cheese, use mascarpone while respecting the doses (150 gr).

• Want to use less cream and more mascarpone? Do this: 250 gr of mascarpone and 400 gr of cream.

• Don’t like coffee desserts? No problem!

• You can omit it and whip the cream only with the cream cheese.

• In that case, you can flavor the cream with orange zest, vanilla aroma, etc.

• Or instead of coffee, use two tablespoons of Nutella, it will be even more delicious!

• If you don’t have unsweetened cocoa, you can omit it with the crumbled biscuits.

• In that case, the crumble will be lighter in color but just as delicious!