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Chocolate cake on gelatin with cookies and nuts

No-Bake Chocolate Cake with Gelatin, Cookies, and Nuts

Store the cake in the refrigerator until serving. For this cake, you can make an extra base layer from cookies ground into crumbs and mixed with melted butter. Spread the crumbs over the bottom of the pan, level them, and press them down. Then spread the chocolate mixture with nuts and cookies on top.

Maria

Recipe author

Chocolate cake on gelatin with cookies and nuts

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Composition / ingredients

Servings:

Dark chocolate

200

Cream (20% fat)

220

100

Walnuts (a mix of nuts)

Butter

White chocolate

Sugar (can be replaced with honey)

Gelatin (sheet)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 7 g

Fats 44 % 32 g

Carbohydrates 46 % 33 g

476 kcal

GI: 6 / 30 / 64

Cooking method

Step 1:

Get the ingredients ready. To make this no-bake chocolate cake with cookies and nuts, you'll need: dark or bittersweet chocolate, white chocolate, a mix of any nuts (I used pistachios, peanuts, and walnuts), cookies, cream (20%), sugar, and gelatin (sheet or granulated).
Step 2:

Soak the gelatin in cold water and leave it to bloom. If you have granulated gelatin, cover it with 60 ml of water.
Step 3:

Cut the cookies into small pieces.
Step 4:

Cut the nuts into small pieces.
Step 5:

Cut the white chocolate into small pieces. If you're using chocolate callets, leave them as is.
Step 6:

Pour the cream into a saucepan and add the butter and sugar.
Step 7:

Stirring, bring to a boil over low heat and immediately take it off the stove.
Step 8:

Squeeze out the bloomed gelatin and add it to the hot cream. Stir until the gelatin is completely dissolved. Do the same if you're using granulated gelatin.
Step 9:

Break the dark chocolate into small pieces. Pour the cream-and-gelatin mixture over the chocolate and stir until smooth.
Step 10:

Let the mixture cool slightly at room temperature. This keeps the white chocolate from melting when added, so it holds its shape — and keeps the cookies from getting soggy.
Step 11:

Add the cookies, nuts, and white chocolate to the chocolate-gelatin mixture. Mix.
Step 12:

Transfer the chocolate-nut mixture into a springform pan (16-18 cm) lined with plastic wrap and smooth it out. Put the cake in the refrigerator for 3-4 hours until completely set. Enjoy!

The cake is a real hit with all chocolate lovers. You can use any mix of nuts, but I deliberately chose salted peanuts and salted pistachios to give the cake a slightly salty edge. The combination of sweet chocolate and salted nuts works really well. So if you're a fan of salted caramel, I recommend salted nuts. You can also add a pinch of salt to the chocolate mixture.