No oven, no flour, quick dessert in 10 minutes! incredibly delicious


Thanks to their great flavor and ease of preparation, cream cakes and sponge cakes have exploded in popularity in the last few years.

You can’t find a better recipe for a mouth-melting chocolate cake with biscuits than this one.

The preparation is simple—all you have to do is let it cool down—but the reward is well worth the effort.

Not only is it perfect for serving after lunch, but it also goes well with parties.

Essential Ingredients:

biscuits (200 g) with milk

Essential for the completion:

One egg yolk

140 grams of sugar

Ninety grams of maize starch

1-tsp vanilla essence

There is 200 milliliters of sugary cream.

1 liter of milk

Dark chocolate, 150 grams

As an embellishment: chocolate

What Makes This Preparation Appeal to You

Pour milk over the cookies and then place them in the molds.

Whisk together sugar and egg yolks; include starch and vanilla essence.

After you’ve stirred, add in the milk and sweet cream. To prevent lumps, mix well before cooking, stirring regularly, until thickened.

While stirring, melt the chocolate.

After the cookies have cooled to room temperature, pour the filling over them. Cover with clear foil and refrigerate for at least three to four hours.

Sprinkle grated chocolate over top.


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