Cold Biscuit and Chocolate Cake

Name: Cold Biscuit and Chocolate Cake
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 Portionen
Ingredients: 100 gr coating chocolate; 30 gr butter; 1 pack Mª biscuits; 1 l milk; 3 piece egg yolks; 3 pastillas saccharin; 70 gr cornstarch; 1 rama cinnamon; 1 piece lemon peel

Cake

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Cook Time

3 h

Servings

Difficulty

Easy

Prep Time

30 Min

Description

This cold biscuit and chocolate cake is a classic dessert that always triumphs. The combination of biscuits soaked in milk with a smooth cream and a chocolate topping makes it irresistible. It is perfect for celebrations or simply to enjoy at any time. The recipe is very simple and does not require an oven, which makes it an ideal option for hot days. In addition, it can be prepared in advance and stored in the refrigerator until serving time. A delicious and easy dessert that everyone will love!

Ingredients (9 ingredients)

100 gr coating chocolate
30 gr butter
1 pack Mª biscuits
1 l milk
3 piece egg yolks
3 pastillas saccharin
70 gr cornstarch
1 rama cinnamon
1 piece lemon peel

Preparation (6 steps)

Boil the milk with cinnamon and lemon peel

Thermomix® Setting

15 min/194°F/Velocidad 1 90

In the Thermomix bowl, pour 800 ml of milk, add the cinnamon stick, saccharin tablets and lemon peel. Program 15 Min./90°C/Speed 1.

900

Prepare the mixture of egg yolks and cornstarch

In a separate bowl, beat the egg yolks. In a cup of milk (200 ml), dissolve the cornstarch until there are no lumps. Add the cornstarch and milk mixture to the bowl with the beaten egg yolks and mix well.

Thicken the cream

Thermomix® Setting

7 min/194°F/Velocidad 2 90

Remove the cinnamon stick and lemon peel from the Thermomix bowl. Program 7 Min./90°C/Speed 2. Pour the egg yolk and cornstarch mixture through the pouring spout while the Thermomix is running. Use the spatula to help lower the cream from the walls of the bowl if necessary.

420

Melt the chocolate

Thermomix® Setting

3 min/122°F/Velocidad 2 50

In the clean Thermomix bowl, add the chopped coating chocolate and butter. Program 3 Min./50°C/Speed 2 to melt the chocolate. Use the spatula to help mix if necessary.

180

Assemble the cake

Soak the biscuits in the remaining milk (200 ml). Cover the bottom of a removable mold with a layer of soaked biscuits. Pour a layer of cream over the biscuits. Repeat the layers of biscuits and cream until finished. Let cool in the refrigerator for at least 3 hours.

Cover with chocolate

Pour the melted chocolate over the cold cake, spreading it evenly. Let cool in the refrigerator until the chocolate is firm. Serve at room temperature.