The chocolate and cookie loaf cake is an easy, no-bake cold dessert that is quick to prepare and incredibly delicious. Like many of you, having two little girls, I have a house full of Easter egg chocolate that we can’t possibly consume on its own, so to use up a good amount of it (and to finish some open cookies as well), I decided to make not the usual chocolate salami, but a chocolate and cookie loaf cake without sugar, eggs, or butter that, in my house, disappeared in no time. Delicious, fragrant, and super chocolatey, this chocolate and cookie loaf cake is made in 10 minutes with only 4 ingredients, perfect for breakfast, a snack, or a dessert. It keeps for several days but I doubt it will last long, it’s truly irresistible (and, of course, you can make it with any type of chocolate, even if you don’t have Easter egg chocolate :D)!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 10×20 cm mold
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 14 oz chocolate
- 12 oz digestive cookies
- 1.75 oz pistachios (or other nuts as preferred)
- 3.5 tbsp coffee
- as needed unsweetened cocoa to garnish
Steps
The chocolate and cookie loaf cake is super easy and quick to prepare. First, melt the chocolate in the microwave or using a double boiler. You can use any chocolate you have/prefer; I used Easter egg chocolate, both milk and dark.
Place the cookies and whole shelled pistachios in a bowl and crush them, not too finely and not too uniformly, using a mortar pestle (or a spoon or rolling pin).
Add the espresso coffee to the cookies (prepare it with a coffee maker or machine, 50 g equals about 1.75 oz, but weigh it to be sure), the melted chocolate, and mix all the ingredients well using a spatula.
Transfer the mixture into a loaf cake mold. If using a silicone mold like mine, don’t add anything; if it’s steel or glass, line it with cling film so the dessert won’t stick.
Level the mixture well and let the chocolate and cookie loaf cake rest at room temperature for at least an hour or in the fridge for 30 minutes so it will firm up well.
Once it has hardened, remove the chocolate and cookie loaf cake from the mold, garnish it, if desired, with a dusting of unsweetened cocoa, and cut it into slices.
Tips:
The chocolate and cookie loaf cake can be stored at room temperature even for about ten days. If you prefer it cold, keep it in the fridge. You can use any dry cookies you like, even mixed ones, as long as they don’t have creams or fillings. You can choose the nuts you prefer, almonds, hazelnuts, walnuts, peanuts, it’s up to you. If you don’t want to use nuts, replace them with cookies. You can replace the coffee with water and liquor (rum or other as desired) or with milk, but in this case, you will need to keep it in the fridge (and consume it within 3-4 days). If you use coffee, only have dark chocolate, and are used to drinking sweetened coffee, I recommend adding two tablespoons of sugar.
Other chocolate and cookie dessert recipes HERE
