Description
Delicious and easy to prepare cake. This cake can be stored in the freezer and reheat in the microwave when needed.
Ingredients
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Cookies
740 g
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Jam
880 g
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Sour cream
200 g
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Cream
200 ml
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Dark chocolate
80 g
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Sesame
1 Tbsp
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Cocoa powder
1 tsp
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Butter
50 g
Cooking
Chocolate chip cookie cake.
540 g cookies put in the bowl of a blender.
Shredded.
200 g of biscuits spread, as a base on the bottom of the form and made it bumpers. ( The proportions need not be obeyed.) The basis of thickly smeared raspberry jam.
In a bowl with crushed biscuits shifted raspberry and cherry jam. ( Left some of the crushed cookies for topping.)
Added sour cream, a bit of sesame seeds and mix well. ( You can add nuts or nothing to add.)
The weight shifted on the Foundation and leveled with a spoon.
Made the glaze, which pour over it the cake. The cream brought to a boil and removed from heat. In cream dissolve the chopped chocolate and butter. Whisking constantly, pour the cocoa powder. The frosting turned out smooth.
Poured icing the cake and evenly distributed over the entire surface. The top is sprinkled with crushed biscuits. ( The form in which'll do the cake can be covered with tape. Although it is well removed without it.)
The form with the cake on the night put into the refrigerator. I put in the freezer.
After an hour I pulled it out and cut into portions. Beautiful cakes, keep a good shape.
Serve cake with fresh berries. I have frozen cherries. Very tasty and chocolate!
Cut cake lengthwise and crosswise into 5 pieces. Get 10 servings. Took the sample that was left put it in the freezer. When necessary, you can reheat in the microwave. Quickly and conveniently.
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