This easy cold chocolate cake recipe is a delicious and refreshing dessert, perfect for treating your family to the unmatched flavor of Hershey's, as their wide variety of products is ideal for preparing all kinds of desserts and drinks.
3 cups cookies and creme biscuit, for the base, remove the filling if desired
3/4 cups butter, melted, for the base
1 cup whipping cream, hot, for the chocolate mixture
1/2 cups Hershey's Cocoa, for the chocolate mixture
1 cup Hershey's® Chocolate Flavor Syrup, for the chocolate mixture
14 grams unflavored gelatin powder, hydrated and melted, for the chocolate mixture (1 packet = 7 grams)
2 cups whipping cream, cold, for the chocolate mixture
1 cup whipping cream, hot, for the cookies and cream mixture
2 Hershey's Cookies 'n' Creme Chocolate Bar, for the cookies and cream mixture (43 g each bar)
2 cups whipping cream, cold, for the cookies and cream mixture
1 stick Hershey's Bitter Chocolate Pastry Bar, for decoration
whipped cream, for decoration
Hershey's Cookies 'n' Creme Chocolate Bar
Hershey's Cookies 'n' Creme Sparks
Preparation
1h
5 mins
Medium
For the base: place the cookies and cream in a zip-lock bag, seal it, and use a rolling pin to crush them as finely as possible. Pour the crushed cookies into a bowl and mix with the melted butter until you achieve a homogeneous and compact consistency.
Place the cookie mixture in a 20-centimeter diameter tart pan lined with cling film, as this will help prevent the base from breaking when unmolding. Press down well with a glass, ensuring the base is even. Next, place cookies on the sides and press with your fingertips until well covered. Once the tart base is ready, refrigerate until firm. Set aside.
For the chocolate mixture: place the hot whipping cream in a bowl and add the sifted Hershey's Cocoa using a fine mesh strainer, then add the Hershey's chocolate syrup, the melted gelatin, and mix until you have a uniform mixture.
Beat the whipping cream with an electric mixer until it doubles in volume, then integrate the Hershey's chocolate mixture until you have a uniform mixture. Remove the cookie tart base from the refrigerator, pour the chocolate mixture until it fills half of the mold, and refrigerate again until solidified.
While the cake is refrigerating, prepare the cookies and cream mixture. Melt the Hershey's Cookies 'n' Creme bars in the hot whipping cream until you obtain a uniform mixture. Let it cool and set aside.
Beat the Cookies 'n' Creme chocolate mixture and the cold whipping cream with an electric mixer until it doubles in volume, integrating well. Once ready, take the tart out of the refrigerator and fill it with the second mixture. Refrigerate again until solidified.
While the cake is refrigerating, melt the Hershey's dark chocolate baking bar in a double boiler: place a pot with hot water and put a bowl with the baking bar on top; stir until melted. Place in a piping bag to decorate the cake.
Decorate your cold chocolate cake! Once solid, unmold it, place it on a serving plate, cover the surface of the cake with whipped cream, and add texture with a spoon. Use the piping bag with the melted Hershey's dark chocolate baking bar to decorate, place a piece of Hershey's Cookies 'n' Creme bar, and sprinkle with Hershey's Cookies 'n' Creme chips. Enjoy!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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