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No Bake, Rich CHOCOLATE CAKE!

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Ingredients

Adjust Servings:

	80 grams Oreo Cookies crushed with the filling
	200 grams Cream Cheese
	230 ml Milk separated in lyer and glaze
	30 grams Honey
	200 grams Chocolate Milk or dark chocolate
	100 grams Granulated Sugar half in the filling and glaze
	30 grams Butter melted
	40 grams Cocoa Powder
	15 grams Gelatine

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No Bake, Rich CHOCOLATE CAKE!

Name: No Bake, Rich CHOCOLATE CAKE!
Prep time: 15 min
Total time: 15 min
Yield: 10
Ingredients: Oreo Cookies: 80 grams; Cream Cheese: 200 grams; Milk: 230 ml; Honey: 30 grams; Chocolate: 200 grams; Granulated Sugar: 100 grams; Butter: 30 grams; Cocoa Powder: 40 grams; Gelatine: 15 grams

Gluten Free Chocolate Cake

Features:

No bake, No flour, No eggs

15 minutes
Serves 10
Medium

Ingredients

80 grams Oreo Cookies
crushed with the filling
200 grams Cream Cheese
230 ml Milk
separated in lyer and glaze
30 grams Honey
200 grams Chocolate
Milk or dark chocolate
100 grams Granulated Sugar
half in the filling and glaze
30 grams Butter
melted
40 grams Cocoa Powder
15 grams Gelatine

Directions

If you love a chocolate cake rich in chocolate without turning on the oven in these summer and hot days, then I warmly recommend to try it because it is easy to prepare and so delicious.

There is no flour or eggs in the composition, but it has a smooth structure of two layers and each part keeps its shape nicely and at the end it is finished with a shiny topping.

All you need is a small package of Oreo cookies or dark cookies of your choice, chocolate, cocoa powder, milk, cream cheese, a little honey, sugar and gelatin.

Prepare the layers and leave it overnight to get a nice structure, glaze it over the next day and enjoy in the flavor.

Follow all the preparation details below.

Cheers !

Steps

Done

10 minutes

Layer Preparation

Crush 80 grams (7-8) whole Oreo cookies, along with the filling. It is best to put them in a plastic bag and grind them faster and easier with a rolling pin, then add 30 grams of melted butter to them and mix well.
Use a mold in the shape you want to get (rectangular, cube, round), and cover the mold with baking paper from the inside to make it easier to remove the cake after it hardens and cools.
Spread the bottom layer of Oreo cookies in the mold, in a thin layer. You can use the bottom of a glass to press and to get a nice surface.
Refrigerate while you prepare the second layer.
Add 150 grams of chocolate on a steam bath to melt and take it off from the heat.
Add 70 ml of milk to the chocolate and beat with a spatula until the mixture is smooth.
Then dissolve 10 grams of gelatin in 5 tbsp cold water and let it rest in the water for a few minutes. After that you can add it to the milk-chocolate mixture.
In a separate bowl put 50 grams of sugar, 30 grams of honey and 200 grams of cream cheese. Cream cheese is a great combination for this recipe because it has a nice thickness.
Beat these three ingredients with a spoon until the granulated sugar dissolves, so that there are no granules in the cake. In a few minutes of mixing with a spoon, you will get a nice creamy and smooth mixture. When is ready you can add this white mixture to the chocolate mixture and mix well together until nice and smooth.
Remove the mold from the refrigerator and add the filling on top of the first layer of Oreo cookies.
Refrigerate until set, at least 4 hours or overnight.
Before frosting the cake, trim the edges with a knife for better shape and looking of the cake and then frost.

Done

5 minutes

Glaze Preparation

Before frosting, take it out the cake of the fridge and let it come to room temperature while you prepare the glaze
In a pot, add 40 grams of cocoa powder, 50 grams of sugar and 160 ml of milk.
Put it on the fire at a high medium heat and stir constantly with a spatula to prevent from burning.
When it boils, stir for about 10 seconds until it gets a nice shiny color and take it off the heat.
Now you can add 50 grams of cubed chocolate and 5 grams of gelatin dissolved in 4 tablespoons of water to it.
Mix all the ingredients with a spatula and leave to cool slightly before pouring over the cake.
The glaze should be at a temperature of about 40 degrees.
For easier pouring the glaze over the cake, you can use two glasses in a wider bowl and place the cake on top of them so that the excess falls into it.
Spread the icing on the edges of the cake and then in the middle.
Let it drain for a few minutes and serve on a cake plate.
You can decorate it optionally with some of the melted icing.
Cheers!
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