On a bilingual Arabic and French site I found this cold dessert with chocolate cream and a very delicious double coating!
This no-bake chocolate cake is the classic dessert to prepare in advance and finish on the same day it will be served, and it is very easy to make.
The recipe for this quick no-bake cake is simple because after making a flourless chocolate cream, it will be enough to fill and arrange the Oswego dry cookies or similar in a concentric manner (but a rectangular or square pan is also fine) and continue until the entire size of the pan used is covered.
On the blog, there are other easy and quick no-bake dessert recipes such as:
BRICK CAKE
EASY AND QUICK NO-BAKE DESSERT
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COLD DESSERT WITH CHOCOLATE CREAM
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Portions: 8.5 inches pan
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 68 Dry cookies
- 2 1/2 cups Milk
- 3 1/2 oz Dark chocolate (chopped)
- 1/4 cup Unsweetened cocoa powder
- 2 Eggs (medium)
- 2 tbsps Cornstarch
- 1 tsp Vanilla extract
- 1 oz Sugar
- 2/3 cup Heavy cream
- 1 tbsp Powdered sugar
- 2/3 cup Heavy cream
- 4 1/4 oz Dark chocolate
- to taste Almonds (sliced)
Preparation
To prepare this cold dessert, we must first prepare the chocolate cream that will fill the cookies, which will then be arranged concentrically to form the cake.
Mix the milk with the cornstarch in a saucepan using a whisk. Then add the eggs and mix again.
Place the saucepan on the stove and also add the sugar and vanilla.
When it comes to a boil, leave it on the stove for a couple of minutes, always stirring the cream that has formed.
Off the heat, add the chopped dark chocolate and then the cocoa, blending everything well.
Let it cool, occasionally stirring the chocolate and cocoa powder cream.
Line the mold with plastic wrap, then put a little cream on the dry cookie. Slowly cover the entire bottom of the mold by arranging the cookies in a circular manner and always joining them with a little chocolate cream.
If there is leftover cream, spread it on the surface of the cold biscuit and chocolate cake.
Cover the dessert with plastic wrap and place it in the fridge for a couple of hours.
After the time has passed, take the dessert and flip it onto the serving plate, removing the plastic wrap.
Then proceed to prepare the cream and ganache coatings.
Whip the heavy cream with sugar and entirely cover the Oswego and chocolate cold dessert.
Place the dessert in the refrigerator for about 1 hour so that the cream hardens and can then be covered with chocolate cream.
For the second and last coating, put the cream in a saucepan, and when it comes to a boil, remove it from the heat and pour the chocolate, mixing well and smoothing out the cream.
Once the cream is cold, pour it over the cream of the first coating, decorate with sliced almonds toasted for 2 minutes in a pan, and keep cold until serving.
You can also put the dessert in the freezer making sure to take it out 20 minutes before serving at the table.
The dessert itself is very simple, although the length of the recipe makes it seem crazy, haha!
It is delicious…
Enjoy your meal!
Annalisa
