Description

This cookie cake with custard and chocolate is a classic dessert that always triumphs. The combination of cookies soaked in milk, smooth custard and melted chocolate coating make it irresistible. It is perfect for celebrations or simply to enjoy a sweet treat. The recipe is simple and can be prepared in advance, making it an ideal option for when you have guests. Go ahead and try it, you'll love it! You can also decorate it with laminated almonds or chocolate sprinkles to give it an even more festive touch.

Ingredients (9 ingredients)

2 pack square cookies

1 litro milk

70 gramos cornstarch

3 piece eggs

225 gramos sugar

1 tbsp butter

1 piece lemon or orange zest

200 mililitros cream or cream for whipping

200 gramos chocolate for melting

Preparation (8 steps)

Heat the flavored milk

Thermomix® Setting

8 min/194°F/Speed 1 90

In the Thermomix glass, pour 900 ml of milk, lemon or orange zest and butter. Heat for 8 Min./90°C/Stufe 1.

480

Prepare the cream mixture

In a separate bowl, mix the cornstarch, sugar, a whole egg and the two yolks until a homogeneous and lump-free mixture is obtained.

Integrate the egg mixture into the hot milk

Thermomix® Setting

7 min/194°F/Speed 3 90

Pour a little of the hot milk over the egg mixture and stir quickly to prevent it from curdling. Then, pour this mixture into the Thermomix glass with the rest of the milk. Cook for 7 Min./90°C/Stufe 3, without the measuring cup, so that the cream thickens.

420

Cool the custard

Pour the custard into a container and cover with cling film to skin to prevent a crust from forming. Let cool completely.

Soak the cookies

Pour the remaining 100 ml of milk into a container. Soak the cookies quickly in the milk and place them on the base of a 25x25 cm removable mold, forming a uniform layer.

Assemble the cake

Spread a layer of custard over the cookies. Repeat the layers of soaked cookies and cream until finishing with a layer of cookies on top. Refrigerate the cake for at least 2 hours.

Melt the chocolate

Thermomix® Setting

4 min/122°F/Speed 2 50

In the Thermomix glass, add the cream or cream and the chopped chocolate. Program 4 Min./50°C/Stufe 2. Verify that the chocolate is completely melted. If it is not, program a few more minutes.

240

Cover the cake with chocolate

Pour the melted chocolate over the cake, spreading it evenly. Refrigerate for at least 2 hours, or preferably overnight, to allow the chocolate to harden.

Finished cooking? Great! 🎉

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About this recipe

The cookie cake with custard and chocolate is a dessert that reminds me of my childhood. My grandmother prepared it for birthdays and family parties, and its flavor always transports me to those happy moments. Although there are many versions, the base is always the same: simple cookies, a smooth cream and good chocolate. The cookies, preferably square María type, act as the structure of the cake. When soaked in milk, they soften and acquire a tender texture that contrasts with the firmness of the chocolate. Milk, in addition to moistening the cookies, gives them a slight sweetness. The custard is the heart of this dessert. Cornstarch is crucial to give it the right consistency, while the eggs enrich its flavor and give it a golden color. The sugar, of course, sweetens the cream, and the lemon or orange zest adds a subtle but delicious citrus aroma. The butter, although optional, gives it a touch of extra creaminess. Finally, the melted chocolate, whether dark, milk or white, crowns the cake with an intense flavor and a bright texture. The cream or cream for whipping helps the chocolate to be smoother and easier to spread. To prepare this cake with Thermomix®, it is important to follow the steps carefully. When heating the milk, make sure it does not boil to prevent it from burning. When mixing the eggs with the cornstarch and sugar, use a whisk to remove any lumps. When pouring the hot milk over the egg mixture, do it little by little and stirring constantly to prevent the eggs from curdling. When cooking the cream in the Thermomix®, remove the measuring cup so that the cream thickens correctly. When cooling the cream, cover it with cling film to skin to prevent a crust from forming. When soaking the cookies, do it quickly so that they do not fall apart. When melting the chocolate, watch the temperature so that it does not burn. If you want to give a different touch to this cake, you can add other ingredients to the custard, such as vanilla, cinnamon or orange zest. You can also use different types of cookies, such as chocolate cookies or wholemeal cookies. For a vegetarian version, make sure that the butter and cream are of vegetable origin. For a vegan version, you can use vegetable milk, cornstarch, sugar, coconut oil and vanilla flavor for the custard, and vegan chocolate for the topping. This cake can be served alone or accompanied by a scoop of ice cream, whipped cream or fresh fruit. You can also decorate it with laminated almonds, chocolate sprinkles, coconut shavings or any other ingredient you like. The cookie cake with custard and chocolate keeps well in the refrigerator for several days. You can prepare it in advance and store it in the refrigerator until serving time. In fact, it is richer the next day, as the flavors have mixed and the cake is firmer.