Add the crushed cookies to the melted chocolate, mix well until completely combined. Add the whipped
cream to the chocolate-cookie mass. Gently mix from the bottom up until you have a smooth mass.
Forming the cake:
Line the bottom of a cake tin (preferably with a diameter of 20-22 cm) with baking paper.
Pour the resulting mass into the cake tin, level it with a spatula or spoon.
Cool and serve:
Cover the cake with foil and place in the fridge for at least 4 hours, preferably overnight, to harden.
Finish:
Before serving, sprinkle the top with bitter cocoa using a sieve for an elegant finish (optional).
Size and handling:
Carefully remove the cake from the tin, cut it into pieces and serve cold.
Tip:
You can personalize this cake by adding other ingredients to the chocolate and cookie mixture, such as chopped walnuts, orange zest, or a dash of alcohol (such as rum or hazelnut liqueur).
Refrigerate and consume within 3-4 days to maintain freshness.
This cake is perfect for special occasions or as a quick dessert to make without turning on the oven.
This no-bake chocolate cake is a real treat for chocolate and fresh cake lovers. Enjoy your meal!
