Cold Mocha Cake
Coffee is so versatile that we can consume it both cold and hot, and this is a good option to enjoy a cold dessert in the summer, in addition to being easy to make.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 1 can condensed milk
- 1 can table cream
- 90 grams double cream cheese
- 30 chocolate cookies, sandwich-type
- 90 grams butter
- 2 tablespoons instant coffee
- 18 grams natural unflavored gelatin
Preparation
30 mins
3h
Low
- Separate the cookies and remove the cream from the center, then crush the cookies until powdered.
- Melt the stick of butter and pour it over the crushed cookies to obtain a pasty mixture. Place it at the bottom of the mold where the pie will be made and refrigerate it while preparing the filling.
- In a bowl, place the cheese (let the cheese come to room temperature to make it easier to break up the lumps), the half cream, the condensed milk, the cookie cream, and beat until the lumps of double cream cheese are dissolved.
- Dissolve the two tablespoons of instant coffee in 1/4 cup of water and add to the previous mixture, mix again.
- Hydrate the gelatin in 1/4 cup of cold water, and put it in the microwave for 10 seconds, stir, and put it back in for another 10 seconds, stir again, and if lumps are still visible, microwave for another 10 seconds (do not exceed 30 seconds as it will become unusable if it boils).
- Add the gelatin and mix very well again.
- Take the pie mold out of the refrigerator and pour in the mixture. Refrigerate for three hours.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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