Dark Chocolate Cookie Cake: The No-Bake Chocolate Cake
Dear food lovers, get ready to fall in love with a dessert that is pure magic: the dark chocolate cookie cake! Forget about the oven and long preparations, because we are talking about a masterpiece of deliciousness that is prepared in a flash. Imagine layers of dry biscuits, softened by a coffee soak, alternating with a velvety and irresistible cream. The intense flavor of dark chocolate perfectly marries the creaminess of mascarpone, the sweetness of condensed milk, and the lightness of whipped cream.
It’s a dessert that smells of childhood, cuddles, and happiness, perfect for a special occasion, a dinner with friends, or simply to treat yourself to a moment of pure joy. The dark chocolate cookie cake is proof that true goodness does not require complicated ingredients.
The Soft and Delicious Heart: The Cream That Will Make You Dream
The true secret of this dark chocolate cookie cake is its cream. The base is a symphony of flavors and textures. The mascarpone, with its richness and consistency, combines with condensed milk, which gives incredible sweetness and creaminess. The cream, perfectly whipped, is gently incorporated to give the cream that impalpable lightness that makes it irresistible. But the final touch, the one that makes this cake a masterpiece, is the chocolate. The dark chocolate, melted and used as a topping, creates a glossy and irresistible glaze that seals it all
Below are other no-bake desserts:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 487.89 (Kcal)
- Carbohydrates 46.61 (g) of which sugars 19.58 (g)
- Proteins 7.84 (g)
- Fat 30.46 (g) of which saturated 9.32 (g)of which unsaturated 2.03 (g)
- Fibers 10.84 (g)
- Sodium 138.73 (mg)
Indicative values for a portion of 410 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
- 2 cups dry biscuits (whichever you prefer)
- 3/4 cup coffee (cold)
- 9 oz mascarpone
- 1 cup whipping cream
- 6 oz condensed milk
- 1/4 cup unsweetened cocoa powder
- 3.5 oz dark chocolate 60%
- 3 tbsp milk (hot)
Tools
- Electric Whisks Philips Series 5000 Mixer – Powerful 450W Motor, Conical Whisks for Soft Doughs, 5 Speeds + Turbo, Easy Ejection, Cord Clip, Ergonomic Design and Easy to Clean (HR3741/00)
- Baking Dish Pyrex 8013109 Signature – Square Ceramic Baking Dish, 8.6 x 8.6 inches, color: white
Dark Chocolate Cookie Cake Steps
Prepare the cream: In a large bowl, whip the cream to stiff peaks. In another bowl, mix the mascarpone with the condensed milk until you obtain a smooth and homogeneous mixture. Gently fold in the whipped cream, mixing from bottom to top so as not to deflate it.
Assemble the cake: Take a baking dish or a mold. Quickly dip the biscuits in the cold coffee and create a layer at the base, then sprinkle a little cocoa powder.Alternate the layers: Cover the first layer of biscuits with a layer of cream. Repeat the operation, alternating biscuits, cocoa powder, and cream, until the ingredients run out. Finish with a layer of cream. Put in the fridge.
Prepare the glaze: Melt the dark chocolate with a couple of tablespoons of hot milk in a bain-marie or in the microwave. Stir until you obtain a smooth and glossy glaze.
Decorate and let it rest: Pour the glaze over the cake and level it with a spatula. Place in the refrigerator for at least 4 hours, or better, overnight.
Storage, Tips, Notes, Variations for the Dark Chocolate Cookie Cake
Tips: For a richer cake, you can add chocolate shavings or toasted almonds between the cream layers. For a more aromatic soak, add a bit of liquor like rum or amaretto to the coffee.
Variations: You can replace the dark chocolate with milk or white chocolate, and use whole grain or cocoa biscuits. Instead of coffee, you can dip the biscuits in milk or a vanilla soak.
Storage: The cake keeps well in the refrigerator, covered with plastic wrap, for 3-4 days. It is not suitable for freezing.
