Chocolate crumble cake: absolutely to try!
published on 13 January, 2022 at 12:07
A no-bake dessert that everyone will love!
INGREDIENTS
INGREDIENTS
500g (1 pound) cocoa cookies;
200ml (⅚ cup) full-fat cream;
250ml (1 cup) hazelnut cream;
200g (¾ cup) ricotta;
300g (1 ½ cup) mascarpone;
120g (½ cup) powdered sugar;
100g (¾ cup) chocolate chips.
200ml (⅚ cup) full-fat cream;
250ml (1 cup) hazelnut cream;
200g (¾ cup) ricotta;
300g (1 ½ cup) mascarpone;
120g (½ cup) powdered sugar;
100g (¾ cup) chocolate chips.
METHOD
- Blend chocolate chip cookies until fine crumbs form. Mix cookie crumbs with cream until smooth dough forms.
- Press ⅔ of the cookie dough into a 20 cm baking pan, covering the bottom and the sides.
- Let the base sit in the freezer for 20 minutes.
- Pour hazelnut cream on the bottom of the cookie base, spread out evenly.
- Beat ricotta, mascarpone and powdered sugar together until smooth. Fold in chocolate chips.
- Spread cheese mixture layer on top of the hazelnut cream layer. Top with leftover cookie dough and let sit in the fridge for 2 hours.
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