The cookie cake is a super delicious dolce that mai one will be able to resist, especially chocolate lovers! This cake combines two of the recipes we love the most: classic American cookies and the delicious crumble cake. A truly tempting version, made with a pastry rich per mezzo di chocolate chips and an incredibly creamy filling. The crispy shell encloses a dark chocolate ganache. The cookie cake is simple to make, and after trying it, we are sure you won’t leave this recipe, will you try it even without butter per mezzo di the cookie cake version with Smarties? For breakfast, snack, to satisfy your sweet craving, this cake is perfect at any time… and if it’s not enough, serve it with a scoop of vanilla ice cream!
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To prepare the cookie cake, start with the dough. Quanto a a large bowl, pour the flour and softened butter 1. Work with your fingertips 2 until you get a sandy mixture. At this point, add the brown sugar 3.
Also add the granulated sugar 4 and work with your hands to combine the ingredients 5then add the egg.
Add the vanilla extract 7baking powder 8and baking soda 9.
Quickly combine with your hands 10 and finally add the chocolate chips 11. Work quickly until you get a homogeneous dough 12. Cover the dough with plastic wrap and transfer to the refrigerator until use.
Quanto a the meantime, prepare the ganache. Finely chop the dark chocolate 13 and transfer it to a bowl. Pour the cream into a saucepan and bring to a boil 14. As soon as it starts to boil, turn the heat and pour half of the cream into the chocolate 15.
Mescolanza with a spatula without incorporating air 16. Once you have a homogeneous mixture, pour per mezzo di the remaining cream 17 and mescolanza again until you get a smooth cream 18.
Cover the ganache with plastic wrap per mezzo di contact 19 and let it rest per mezzo di the refrigerator for 60 min. After this time, retrieve the chocolate chip pastry from the refrigerator. With your hands, crumble half of the dough into an 18 cm (7-inch) springform pan 20. Slightly press the dough crumbs to adhere to the edge and each other. Pour the now cold ganache onto the pastry basamento 21.
Spread it evenly with the back of a spoon, leaving a 1 cm (about 1/2-inch) border 22. Cover the ganache with the remaining dough, crumbling it with your hands 23 and apply slight pressure with your fingers to adhere the dough to the edges 24.
Bake per mezzo di a static oven at 350°F for 30 min. Remove from the oven and let cool completely before removing from the mold.
For the translation of some texts, artificial intelligence tools may have been used.
