The chocolate cookie cake is an irresistible dessert, perfect for ending a meal on a sweet note, for a delicious breakfast, or a tasty snack. The dough is reminiscent of crumbly tarts, like the Nutella crumble or the one with cream and strawberries: it is quickly prepared and spread by hand, without the need for resting times. Making it even more special are the chocolate chips, which evoke the unmistakable taste of classic American cookies. The heart of the cookie tart is a chocolate custard, which maintains its bold flavor and creamy texture even after baking, providing a pleasant contrast with the crunchy surface. To further enrich the dessert, I add roughly chopped hazelnuts and dark chocolate pieces to the topping, which give a touch of character and an explosion of taste, reminiscent of the delicious topping of a cornetto ice cream. The chocolate cookie cake will conquer with its genuine simplicity and enveloping flavor, offering a moment of sweetness to share with friends or enjoy in a moment of pure pleasure.
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- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 25 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All Seasons
- Energy 705.16 (Kcal)
- Carbohydrates 79.56 (g) of which sugars 40.49 (g)
- Proteins 11.24 (g)
- Fat 39.99 (g) of which saturated 21.28 (g)of which unsaturated 14.41 (g)
- Fibers 3.25 (g)
- Sodium 228.28 (mg)
Indicative values for a portion of 198 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a 20 cm diameter cookie tart
To prepare the gluten-free cookie tart, I used fine rice flour instead of all-purpose flour. If you are celiac, remember that the following ingredients must have the “gluten-free” label: rice flour, corn starch, vanillin, chocolate chips, dark chocolate.
- 5.3 oz butter
- 1 3/4 cup all-purpose flour (or: gluten-free rice flour)
- 1/4 cup corn starch
- 1/2 tsp baking soda
- 1 egg
- 1/3 cup brown sugar
- 3 tbsp granulated sugar
- 1 packet vanillin
- 2/3 cup dark chocolate chips
- 1.8 oz dark chocolate (optional, for topping)
- 1 oz hazelnuts (optional, for topping)
- 1 pinch salt
- 2 egg yolks
- 1 cup whole milk
- 1.8 oz 50% dark chocolate
- 3 tbsp sugar
- 1.4 oz corn starch
Tools
- 1 Mixer
- 1 Bowl
- 1 Cake Pan 20 cm diameter
- Parchment Paper
- 1 Cutting Board
- 1 Knife
- 1 Saucepan thick-bottomed steel
- Electric Whisks
- 1 Hand Whisk
How to prepare the chocolate cookie crumble cake
To prepare the chocolate cookie cake, start by making the chocolate custard, which will need to cool to room temperature. Follow the procedure found here, but halve the amounts (1). While the cream cools, prepare the dough. If you decide to enrich the topping of the cake with chopped hazelnuts and chocolate, put them in a mixer (2) and pulse briefly, to achieve a coarse mixture (3). Alternatively, you can chop them with a knife. Set them aside.
In the same mixer, add the cold refrigerator butter cut into pieces and add the all-purpose (or rice) flour, corn starch, and a good pinch of salt (4). Blend everything until you get a fine and homogeneous mixture (5). Transfer it to a bowl and add the brown sugar, white sugar, vanillin, and baking soda (6).
Briefly mix everything with a spoon, then add the egg (7). Begin working the mixture with your fingertips (8).
You shouldn’t obtain a compact dough like shortcrust pastry but crumbs of varying sizes (9). Add the chocolate chips (10).
Distribute them throughout the mixture, working it quickly with your fingertips (11). Line a 20 cm diameter cake pan with parchment paper and pour in a little more than half of the mixture (12).
Compact it with your hands, covering the entire bottom and about an inch and a half of the edges (13). Try as much as possible to form an even layer. Pour the chocolate custard into the center, leaving a few millimeters free along the entire circumference of the cake (14).
Cover with the rest of the mixture, distributing it over the entire cake without compacting it (15). Then add the roughly chopped chocolate and hazelnuts (16). Bake the cookie crumble in a preheated oven at 356°F (static) for about 45 minutes. Then remove it from the oven (17) and let it cool completely before removing it from the cake pan.
Serve the chocolate cookie cake for a tasty snack, at breakfast, or even at the end of a meal.
Storage
You can store the chocolate cookie cake in the fridge for 3 or 4 days, making sure to take it out 10-15 minutes before to enjoy it at its best.
