Chocolate "no bake" Cookie Cake
This chocolate cookie cake is perfect for hot summer days when you want something sweet, but don't want to cook. We love this classic German recipe originally named "Kalter Hund." Chocolatey, rich and crunchy - and totally low fructose!
Prep Time: about 35 min.
Resting Time: about 2 h
Difficulty: medium
Yield: about 12 slices
Resting Time: about 2 h
Difficulty: medium
Yield: about 12 slices
Ingredients:
- 1¼ cups + 2 tbsp coconut oil
- 1¾ cups + 1 tbsp Frusano Chocolate Milk Powder
- 3 eggs
- 2 packages Frusano Spelt Butter Cookie
Directions:
- Melt the coconut oil in a pot and let cool until lukewarm
- With a hand mixer, mix the Frusano Chocolate Milk Powder and eggs into the coconut oil until smooth.
- Line a loaf pan with plastic wrap. Spread a layer of the cocoa mixture and then add a layer of Spelt Butter Cookies. Continue, alternating layers, until all the ingredients have been used. Finish with a layer of the cocoa mixture and allow the cake to harden in the refrigerator for at least 3 hours.
- To serve, take the cookie cake out of the loaf pan and remove the plastic wrap before cutting into slices.
Have fun cooking and Bon Appetit!
