Chocolate Cookie Cake
I was delighted to find Maria Cookies during our recent grocery shopping at Walmart. They reminded me of how much I enjoyed having the Chocolate Cookie Cake slices that I used to buy at a particular seller around 4 years ago at approximately $0.25 for a mere 1.5" x 1.5" roughly sized piece. That itty bitty piece was of course never enough for me... so, I'd end up buying... (well, I'll try and save myself from my husband finding out where all that excess jelly belly of mine came from).
Well, seeing these cookies at the isle reminded me that I missed tasting them and I had to try making this dessert at home. These Chocolate Cookie Cake are fondly known as 'Kek Batik' / 'Batik Cake' in South East Asia and the Maria Cookies pictured here are known there as Marie Biscuit and they come in various brands.
This dessert does not require baking, it's really easy, and fast to make.
In a bowl, snap each cookie into 1/4 or 1/3 its size. Prepare a 9" x 9" pan lined with parchment paper and set aside.
In a non-stick pan, melt cooking chocolate and butter over low heat whilst stirring gently with a ladle. Add in ground sea salt, sweetened condensed milk, heavy cream, and vanilla extract into the mixture.
Next, add in the Maria Cookie pieces into the pan and gently but quickly mix them so that all the pieces are coated with the chocolate mixture. Turn the heat off and gently transfer the chocolate coated cookies into the prepared pan.
Distribute the pieces evenly into the pan and use the back of the ladle to lightly flatten the cookie pieces down. Be careful not to crush them.
Transfer the pan into the fridge to set for about 5 to 6 hours before serving.
In a bowl, snap each cookie into 1/4 or 1/3 its size. Prepare a 9" x 9" pan lined with parchment paper and set aside.
In a non-stick pan, melt cooking chocolate and butter over low heat whilst stirring gently with a ladle. Add in ground sea salt, sweetened condensed milk, heavy cream, and vanilla extract into the mixture.
Next, add in the Maria Cookie pieces into the pan and gently but quickly mix them so that all the pieces are coated with the chocolate mixture. Turn the heat off and gently transfer the chocolate coated cookies into the prepared pan.
Distribute the pieces evenly into the pan and use the back of the ladle to lightly flatten the cookie pieces down. Be careful not to crush them.
Transfer the pan into the fridge to set for about 5 to 6 hours before serving.
Happy trying, and remember to have fun in the kitchen!
Ingredients:
- 10 oz Maria Cookies (snapped into 1/4 or 1/3 the size)
- 1/2 oz cooking chocolate (100% cacao)
- 3/4 cup of unsalted butter
- 6 tablespoons of La Lechera sweetened condensed milk
- 1 cup of heavy cream
- 1 teaspoon of pure vanilla extract
- 3/4 teaspoon of ground sea salt