👩🍳 Preparation
🍪 1. Preparing the base
Grind the cookies in a food processor.
Mix with melted butter and cocoa.
Press into the bottom of a springform pan (22 cm).
Chill in the freezer for 10 minutes.
☕ 2. Preparing the coffee cream
Add milk, flour, cornstarch, egg yolks, and sugar to a saucepan.
Cook over medium heat, stirring constantly, until thickened.
Remove from heat and add butter, vanilla, and dissolved coffee.
Whisk for 2–3 minutes until smooth.
Leave to cool.
🍰 3. Assembly
Pour half of the coffee cream onto the biscuit base.
Sprinkle with walnuts/hazelnuts if desired.
Pour the remaining cream on top and smooth it out.
Refrigerate for 10 minutes.
🍫 4. Chocolate sauce for the top
Heat the cream (do not boil).
Pour over the finely chopped chocolate.
Stir and add the butter.
Once cooled, spread over the cake.
❄️ 5. Resting
• Let the cake rest in the refrigerator for at least 4 hours, ideally overnight.
• Dip the knife in hot water before slicing for perfect cuts.
✨ Result
Rich coffee aroma + the silky texture of butter + the lightness of the biscuit base…
An oven-free, easy, practical, and delicious cold cake! ☕🍫💛
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