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Rum brownies made from cookies in chocolate

Rum Cakes Made from Chocolate-Covered Cookies

Make no-bake cookie cakes with the aroma of rum! Putting these cakes together won't take much time or effort, yet the result will delight you. The combination of raisins, chocolate, and rum is simply divine! And the filling of these cakes is a beloved recipe for homemade "Kartoshka" (potato) cakes.

Nika

Recipe author

Rum brownies made from cookies in chocolate

Composition / ingredients

Servings:

120

Butter

Cocoa powder

0.33

Condensed milk

115

Chocolate (with raisins)

100

Syrup (rum)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 5 g

Fats 26 % 22 g

Carbohydrates 69 % 59 g

455 kcal

GI: 20 / 32 / 47

Cooking method

Step 1:

Get some paper cupcake liners. If you don't have any, you can use silicone molds. Put 2/3 of all the chocolate with raisins in a small saucepan and set it over a pot of boiling water to make a steam bath. Stirring the chocolate with a silicone spatula, melt it. Pour the chocolate into each liner and spread it over the bottom and sides. Set the liners aside.
Step 2:

Use the plainest cookies you have; I used homemade galette cookies. Break them into small pieces and run them through a meat grinder with a fine plate. You should end up with fine cookie crumbs. You can also use a blender to grind the cookies.
Step 3:

Put the butter in a clean saucepan and melt it over low heat. Stir the cocoa powder into the melted butter and pour in the condensed milk. For these cakes, use a good-quality whole sweetened condensed milk made only from milk and sugar. Stir the contents of the saucepan.
Step 4:

Pour the resulting butter-and-condensed-milk mixture with cocoa into the bowl of crushed cookies. Mix well. Then pour in the rum syrup. Since the concentration of the syrup varies by brand, it's best to add it a little at a time, tasting the mixture as you go.
Step 5:

Take the paper liners and spoon the cookie-and-rum mixture into them, packing it down gently. Smooth out the top.
Step 6:

Take the saucepan you already used to melt the chocolate. Put the remaining pieces of chocolate in it and melt them over the steam bath. Spoon the melted chocolate over the cakes and spread it across the surface. Put the finished cakes in the refrigerator for 4 hours, then very carefully peel off the paper liners and serve the cakes with tea.

If you use chocolate without raisins, you'll need less of it. But I still recommend buying chocolate with raisins, since rum pairs very well with it. Alternatively, you can use plain chocolate and add a little raisins to the filling itself. There's room to experiment here.