Chocolate Cookie Nut Gelatin Cake

Store the cake in the refrigerator until serving. For this cake, you can make an additional crust from crushed cookies mixed with melted butter. Place the crumbs on the bottom of the baking dish, level and compact. And spread the chocolate mixture with nuts and cookies on top.
cook time: 5h
Maya Lindell
Chocolate Cookie Nut Gelatin Cake

Nutrition Facts (per serving)

476
Calories
32g
Fat
33g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Sugar (can be replaced with honey) 2 tbsp
Butter 50 g
bitter chocolate 200 g
Walnuts (mixed nuts) 70 g
Gelatin (in records) 10 g
Cream (20% fat) 220 ml
Cookie 100 g
White chocolate 25 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients. To prepare a chocolate cake with cookies and nuts without baking, we will need: dark or bitter chocolate, white chocolate, a mixture of any nuts (I have pistachios, peanuts, walnuts), cookies, cream (20%), sugar, gelatin (leaf or granules) ).

Step 2

Step 2
Soak the gelatin in cold water and leave to swell. If you have gelatin in granules, then fill it with 60 ml of water.

Step 3

Step 3
Cut the cookies into small pieces.

Step 4

Step 4
Cut the nuts into small pieces.

Step 5

Step 5
Cut white chocolate into small pieces. If you use chocolate in caplets, leave it like that.

Step 6

Step 6
Pour cream into a saucepan, add butter and sugar.

Step 7

Step 7
Stirring, bring to a boil over low heat and immediately remove from the stove.

Step 8

Step 8
Squeeze out the swollen gelatin and pour into hot cream. Stir until the gelatin is completely dissolved. We do the same if you have gelatin in granules.

Step 9

Step 9
Break the dark chocolate into small pieces. Pour the creamy gelatin mixture over the chocolate and stir until smooth.

Step 10

Step 10
Cool mixture slightly to room temperature. This is necessary so that when adding white chocolate it does not melt, but retains its shape. And the cookies didnʼt get soggy.

Step 11

Step 11
Add cookies, nuts and white chocolate to the resulting chocolate-gelatin mass. Mix.

Step 12

Step 12
Transfer the resulting chocolate-nut mass into a springform pan (16-18 cm) lined with cling film and level it. Place the cake in the refrigerator for 3-4 hours until completely set. Bon appetit!

Additional rubrics

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