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–+ servings
Chocolate Cream Delight

Chocolate Cream Delight

Indulge in the Chocolate Cream Delight, a layered cake of crisp cookie base, creamy custard, and rich chocolate ganache. Perfect for any celebration.
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Prep Time 45 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g digestive cookies (like graham crackers)
  • 100 g melted butter
  • 500 ml milk
  • 200 ml whipping cream
  • 3 large egg yolks
  • 100 g sugar
  • 1 tsp vanilla essence
  • 3 tbsp cornstarch
  • 150 g dark or semi-bitter chocolate
  • 100 ml whipping cream (for the glaze)
  • 1 tbsp butter (for the glaze)

Equipment

  • 20-23cm (8-9 inch) springform pan
  • Food processor or rolling pin & bag for crushing cookies
  • Medium saucepan
  • Whisk
  • Mixing bowls
  • Measuring cups and spoons

Method
 

  1. Crush the cookies into fine crumbs and mix with melted butter until it resembles wet sand.
  2. Press the mixture firmly into a springform pan and chill for 30 minutes.
  3. Heat milk and cream until small bubbles form at the edges.
  4. In a separate bowl, whisk egg yolks and sugar until creamy; add cornstarch.
  5. Slowly whisk in hot milk to the egg mixture, then return everything to the pot and cook until thickened.
  6. Stir in vanilla essence and allow to cool.
  7. Chop dark chocolate and place in a bowl; heat cream until steaming and pour over chocolate.
  8. Let sit for a minute, then stir until smooth; add butter and mix until glossy.
  9. Pour cream over chilled cookie base and spread evenly; then pour the chocolate glaze over it.
  10. Refrigerate for at least 4 hours or overnight before serving.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 350IUCalcium: 100mgIron: 1mg

Notes

Use full-fat dairy for the richest flavor. Allow the butter for the crust to cool slightly before mixing to avoid greasiness. For a decorative touch, create swirls in the glaze before it sets. Let the cake sit for 10-15 minutes at room temperature before serving for better slicing. This cake can be covered and stored in the refrigerator for up to 4 days or frozen before glazing for longer storage.
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