Name: Easy Cold Chocolate Cake
Prep time: 65 min
Cook time: 5 min
Yield: 16
Cuisine: Internacional
Ingredients: 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

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.