Cookie, mocha and chocolate cake

Esta biscuit, mocha and chocolate cakeIt is linked to that of my family and I suppose that of many others. For a long time it has been a favorite as Birthday cake or dessert at various parties. Once you do it, everyone will ask you to repeat it.

It is a simple and comfortable cake, since no oven required. A cake that you can prepare in advance and that keeps perfectly in the fridge, making it possible for you to enjoy it lasting 5 or 6 days without problem. The combination of the mocha with the chocolate is fantastic and the cake gives a lot if it is not to eat large portions!

Ingredients

For 6-8 people

• 1 package of Cuetara square cookies
• 1 glass of milk
• 1 teaspoon nescafe
• 200 g. Dark chocolate coating
• 2 tablespoons of liquid cream 35% mg

For the filling

• 250 g. margarine
• 4 tablespoons icing sugar
• Yolks 2
• 1 teaspoon nescafe
• Milk, the necessary to dilute the nescafé.

Crafting

We start by preparing the mocha cream that will serve as a filler. To do this, beat the margarine, four tablespoons of icing sugar and two egg yolks in a bowl until a homogeneous mixture is obtained. Next we add 1 teaspoon of nescafe diluted in milk and mix until integrated. We booked.

Dilute a tablespoon of coffee in a glass of warm milk. We pour the mixture into a tray that is comfortable for us to dipping the cookies before assembling our cake. The objective is that they take on a coffee flavor, but they should not become too soft, we must be able to remove them from the tray without breaking them.

We begin to assemble our cake. We put a layer of cookies on the bottom and then with a silicone trowel we spread part of our cream on top. We repeat these two steps 4 times and finish with a layer of cookies.

We put in the fridge and prepare our coverage in the meantime, melting Bain-marie the chocolate and combining it with two tablespoons of cream. When we have it ready, we pour it on our cake and let it cool.

Notes

I like to use the Cuétara cookies Because we are more resistant when it comes to dipping them in milk but I have also used Gullon's Tropical Creme, although I love its flavor more delicate.

More information - Birthday cake with pastry cream and chocolate

More information about the recipe