Jun 23

Chocolate Chip Cake

Chocolate chip cake: presentation

The chocolate chip cookie cake is a classic for birthdays. Little ones love it and as it is a cake that does not need an oven, the result always works out well. You can make it inside a removable mold or in a rectangular container like the lunch box I have used. The decor, as always, is to your liking. You know that I am very simple decorations and that is why I have opted for some chocolate chips that I have prepared myself at home. I leave you a video below so that you can make them equal to mine and with little complication.

If you use Instagram, you know that I recently published a photo of this cake and I promised the recipe shortly, if you do not use Instagram, I encourage you to use it and follow me there because it is where you first see all the news of this blog. Also you can tag me if you make one of my prescription and upload the photo. You can follow me on my Instagram account HERE .

Chocolate Chip CakeIngredients:

  • 200 g of square cookies
  • 700 ml milk
  • 4 egg yolks
  • 50 g of sugar
  • 150 g of chocolate coating for desserts
  • 1 teaspoon ground cinnamon
  • 50 g cornstarch
  • Milk to moisten cookies
  • Chocolate chips
  • cherries
  • Mint leaves

Chocolate chip cookie: recipe preparation

  1. – Pour in half the milk (about 350 ml) in a saucepan and bring to the fire. Share the ounces of chocolate and leave them in a bowl large enough to fit the milk. When the milk is hot without boiling, pour it over the chocolate. Remove until chocolate melts and reserves.

  1. – In a saucepan (you can use the same one that you used before to heat the milk) place the rest of the milk, the four egg yolks, the cornstarch, the sugar and a teaspoon of cinnamon powder to taste. Beat well with the manual rods until all the ingredients are well mixed and notice that there are no lumps.

  1. – Bring the mixture to the fire to prepare the chocolate cream, which will fill our chocolate cake with cookies. Heat over low heat so that it does not stick and stir continuously with the rods. When it begins to warm, pour the mixture of milk and chocolate that you had reserved. Heat it while stirring until the cream thickens. This may take 10 minutes or more. When thick, remove from the heat without boiling.

  1. – Now is the time to assemble the chocolate chip cake. Although I used a lunch box, you can use a removable mold. If you want, you can cover it with kitchen film to unmold it better because it costs a little. Pour a few tablespoons of chocolate cream covering the base completely. Dip the cookies one at a time or two in two into the milk and cover the chocolate cream with the cookies. Where a whole cookie does not fit, place a broken cookie, then you will not notice anything.

  1. – Alternate layers of chocolate cream and cookies dipped in milk (soaking wet, do not soak them because they melt, dip and remove). Make sure that the cream layer reaches the edges of the mold well and prepare them so that each layer has the same thickness. Finish with a layer of cookies without dipping because they will be the base of our cake.

  1. Cover the pan with a lid or with a kitchen film and leave it in the refrigerator for at least six hours (I leave it all night).

  1. – Once the cake is cold, you can unmold it. Roll a knife all over the edge to remove it from the mold. If your mold is removable, also pass the knife so that when opening it retains its shape. Turn the cake into a tray as if it were a pudding. Locate it well because then you cannot move it, unless you put a baking paper on it to serve as a base. Smooth edges with knife.
  2. Cover with chocolate chips the whole surface and sides of the cake (SEE VIDEO how to make homemade chocolate chips) and decorate with cherry halves and mint leaves. Your chocolate chip cookie will be ready for you. I hope you like it! Below you have a button to share on your social networks and so do not miss this recipe.

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