Main Page
Cakes
Chocolate chip cookie cake without baking

No-Bake Chocolate Cookie Cake

Incredibly tender, with a chocolate-banana flavor. Cakes like this are great when there's no time for cooking with long baking - or there's no oven... situations vary, and that's when you can make a cake like this. It's quite simple to make; you only need to cook the cream and the glaze. It also sets quickly - sometimes half an hour is enough, depending on the cookies you use.

Blue-Eyed

Recipe author

Chocolate chip cookie cake without baking

Composition / ingredients

Servings:

Cookies (I used plain sugar cookies with cocoa.)

500

Bananas

Milk

600

Flour

Butter

Sugar

200

Vanilla sugar

Egg yolks (I used large eggs)

Milk

Butter

Sugar (Level. Taste the glaze; some like a bit of bitterness, in which case use less sugar.)

Cocoa powder (Leveled off, not heaping. The cocoa should be good quality.)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 4 g

Fats 18 % 9 g

Carbohydrates 75 % 38 g

255 kcal

GI: 5 / 55 / 39

Cooking method

Step 1:

Gather the ingredients.
Step 2:

Make the custard milk cream with yolks. Pour the milk into a heavy-bottomed pot and bring it to a boil.
Step 3:

In a large bowl, separate the yolks, add the vanilla sugar and regular sugar, and rub them together well with a whisk. If it's hard to stir, add a couple of tablespoons of milk from the total amount.
Step 4:

Then add the sifted flour and stir well until smooth.
Step 5:

Pour a little hot milk into the prepared mixture, stirring constantly. Stir well, then gradually pour in all the milk. Pour the milk mixture back into the saucepan and cook over low heat, stirring with a silicone spatula, until the mixture thickens. My cream cooked for about 15 minutes; the time may vary.
Step 6:

The finished cream holds well on the spatula. Take the saucepan off the heat, add the butter, and stir until it melts. Cover the cream with film and let it cool a little. After a while the cream stabilizes and thickens further; stir it and it's ready to use. It's easiest to spread the cream while it's still warm and pours easily. A fully cooled one is harder to work with.
Step 7:

Assemble the cake. Spread a very thin layer of cream on the bottom of a suitable dish, just so the cookies don't shift. Lay the cookies as the first layer. If the dish doesn't quite match the size of the cookies, you can trim them to fill the whole bottom. Spread a layer of cream over the cookies, not too thick - 0.3-0.4 cm is enough - and smooth it well.
Step 8:

Lay a layer of thinly sliced bananas on the cream, then cover the bananas with just a whisper of cream.
Step 9:

Cover the bananas with a layer of cookies, cream on top, and repeat the layers until you run out of cookies. The top should be a thin layer of cream over cookies. Bananas vary in size; it took me 2 very large bananas and 1/3 of a third. If they're small, you may need 3-4.
Step 10:

Make the "chocolate" glaze. In a heavy-bottomed pan, combine the sugar and milk. Over low heat, stir constantly until the sugar dissolves, then add the cocoa. Bring to a boil and cook for a couple of minutes. Take it off the heat, add the butter, and stir until it dissolves. Let it cool a little.
Step 11:

Pour the glaze over the cake almost immediately, before it has time to set. Let the cake stand at room temperature for 5-10 minutes, then put it in the fridge for 1-1.5 hours to set. The cake turns out tender, "melt-in-your-mouth," with a chocolate-banana flavor. (It's so tender it's even hard to lift out a whole piece, so it's better to cut along the lines between the cookies and lift out small pieces, each about the size of a cookie.)

You can even freeze this cake! Then I use all 5 bananas as in the photo and crumble the cookies coarsely. Instead of assembling it in layers, I mix it with the cream and glaze, and it turns out like a mousse. I spoon it onto cling film, roll it up like a log, and put it in the freezer. Frozen, it slices easily, and the slices taste like chocolate ice cream with banana. It thaws very quickly, and then it has the tender texture of an ordinary cake. It's handy when you only need a couple of slices with coffee, it doesn't take up much room in the fridge, and you take it out as needed. I also like that the banana keeps its usual "fresh" taste. I just don't like the taste of cooked banana - though everyone's taste is different, and that's how it is in this cake. So I admit the recipe may not be for everyone, but if you like fresh bananas and a chocolate flavor, it's worth a try.