Servings: 8 people
Calories: 250kcal
Cost: $15
Equipment
- Removable-bottom cake pan
- Whisk
- Spatula
- Microwave or double boiler
- Large bowl
Ingredients
- 200 g digestive cookies
- 100 g butter
- 500 ml milk
- 200 ml whipping cream
- 3 egg yolks
- 100 g sugar
- 1 teaspoon vanilla essence
- 3 tablespoons cornstarch
- 150 g dark or semi-sweet chocolate
- 100 ml whipping cream (for glaze)
- 1 tablespoon butter (for glaze)
Instructions
- Crush the cookies into fine crumbs and mix with melted butter until it resembles wet sand. Press into a removable-bottom cake pan and refrigerate for 30 minutes.
- Heat milk and whipping cream until simmering. Whisk egg yolks and sugar until pale, then add dissolved cornstarch. Pour into hot milk while stirring until thickened, then add vanilla essence and cool completely.
- Melt chocolate with whipping cream and stir until smooth. Add butter and let sit before spreading.
- Spread cooled cream over the cookie base, pour chocolate glaze on top, and refrigerate for at least 4 hours or overnight.
- Unmold, decorate with fresh berries or chocolate shavings, slice, and serve.
Notes
You can use graham crackers if digestive cookies aren't available. For a dairy-free option, use almond or oat milk, and coconut oil instead of butter. A low-sugar version can be made using stevia or monk fruit sweetener. This cake can be made ahead of time and stored in the refrigerator for a couple of days. To achieve clean slices, warm your knife under hot water before cutting. Enjoy!
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
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