Extra creamy Chips Ahoy cookie cake

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Extra creamy cookie cake
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Extra creamy cookie cake

Recipe by Elena Fenoll
0.0 from 0 votes
Course: DessertCuisine: AmericanaDifficulty: Media
Rations

8

rations
Preparation time

45

minutes
Cooking time

15

minutes
Calories

kcal/ration
Resting time

0

minutes
Cooling time

1440

minutes
Total time

1

hour 

In this delicious Chips Ahoy cake you will find the flavor of the cookie in all its layers. Plus, the combination of the homemade chocolate ganache with the Thermomix pastry cream makes this cake irresistible 🤤🤤 Personally, Chips Ahoy are one of the cookies that are always at the bottom of my pantry. I think they are perfect for any occasion and thanks to their versatility, you can make many types of recipes with them. A no-bake cake that is very easy to prepare and extra creamy. What takes the longest is the waiting time for refrigeration of the pastry cream and ganache, but making it is super simple and fast. It will disappear from your hands as fast as you made it! 😉 Do you dare to try this wonderful recipe?

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 2 boxes of Chips Ahoy cookies and one more in case you are short of cookies for decoration.

  • 40 ml milk

  • 80 gr butter or cream cheese

  • For the chocolate ganache**:

  • 300 gr whipping cream 35% m.g.

  • 325 gr chopped fondant chocolate

  • 60 gr sugar

  • 90 gr chopped butter

  • For the pastry cream**:

  • 100 gr sugar

  • 500 gr semi-skimmed milk

  • 50 gr wheat flour or cornstarch

  • 3 eggs

  • 1 c.c. teaspoon liquid vanilla essence

Pasos

  • Pastry cream:
  • Boil the milk with the vanilla essence in a saucepan over high heat.
  • Separately, beat the eggs, sugar and flour in a bowl with a wire whisk until well blended.
  • When the milk boils, reduce the heat and add the egg mixture gradually, stirring constantly with a whisk.
  • Cook over low heat, stirring constantly, until thickened.
  • Transfer the cream to the refrigerator and chill for at least 40 minutes.
  • Chocolate ganache
  • Heat the cream in a saucepan over high heat for 2 minutes, stirring occasionally.
  • Add the chopped fondant chocolate and stir with the whisk until completely melted.
  • Reduce the heat to low, add the sugar and butter pieces, and continue mixing until the mixture begins to thicken.
  • Transfer the ganache to a piping bag without nozzle and chill in the refrigerator.
  • Assembling the cake:
  • Make sure the mold is properly closed.
  • Crush half a package of crackers and combine them with the melted butter or cream cheese to create the base of the cake.
  • Press the mixture into the bottom of the mold to compact it.
  • Add a layer of pastry cream about 1.5 cm thick on top of the cookie base.
  • Soak the Chips Ahoy cookies in milk for 2 seconds and place them on top of the custard layer.
  • Add a layer of ganache on top of the cookies.
  • Repeat the layering process interspersing wet cookies, pastry cream and ganache, finishing with a layer of ganache.
  • Refrigerate the cake in the refrigerator overnight.
  • The next day, crush additional cookies to decorate the top and sides of the cake.chips ahoy cake assembly
  • Refrigerate again and, before serving, freeze for 30 minutes for a firmer texture.Cake portion

Notas

  • If you want the cake to have a more intense chocolate flavor, you can put two layers of chocolate ganache for one layer of pastry cream 👌
  • The fondant chocolate should be of high quality; higher percentage of cocoa will provide a more intense and less sweet ganache.
    • >
  • When making the pastry cream, make sure the milk does not boil too long waiting for the egg mixture to prevent a film from forming on the surface or starting to reduce.
    • >
  • For a little extra kick to the ganache, you can add a splash of your favorite liqueur, such as brandy or rum, which pairs exceptionally well with chocolate.
    • >
  • Be sure to press the buttered or cream cheese cookies well into the bottom of the pan to prevent the base from crumbling when cutting the cake.
  • It is crucial that when soaking the cookies in milk you do not exceed 2 seconds, as they can absorb too much milk and fall apart, which will affect the texture of the layers.
    • >
  • When adding the pastry cream and chocolate ganache to the layers, be generous but keep the layers even so that the cake is aesthetically pleasing and balanced in flavor.
    • >
  • Consider garnishing the cake with red fruits or chocolate shavings to contrast with the creamy texture and add freshness.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 328g
  • Total number of serves: 8
  • Calories: 1103.44kcal
  • Fat: 55.3g
  • Trans Fat: 0.081g
  • Cholesterol: 116.46mg
  • Sodium: 395.08mg
  • Potassium: 163.8mg
  • Carbohydrates: 102.31g
  • Fiber: 6.12g
  • Sugar: 64.44g
  • Protein: 9.8g
  • Vitamin A: 770IU
  • Vitamin C: 0.633mg
  • Calcium: 169mg
  • Iron: 0.451mg
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Key points of the recipe


  1. Temperature Control in Pastry Cream and Ganache: It is crucial to maintain the proper temperature when cooking pastry cream and ganache. The pastry cream should be cooked over low heat to avoid burning or lumps, and the ganache requires gentle heat to melt the chocolate and mix it well with the cream and butter.

  2. Compacting and Moistening the Layers: When assembling the cake, it is important to compact the crushed cookie and butter or cream cheese base well so that it will support the upper layers. In addition, slightly moistening the cookies in milk before placing them on the ganache ensures the right texture and prevents them from being too dry.

  3. Adequate Refrigeration: The cake needs sufficient time in the refrigerator for the layers to set and the texture to become creamy. Overnight refrigeration is essential, and the extra time in the freezer before serving helps the cake to be more compact and fresh.

Pairing with wine

Given the sweet character and flavor profile with notes of chocolate, vanilla and the creamy texture of this tart, there are several wine choices with which it could pair well. However, it is important to maintain a balance between the intensity and sweetness of the dessert and the wine. These would be my recommendations:

A Tawny Port with a few years of aging offers notes of nuts, caramel and spices that will complement the richness of the chocolate ganache and Chips Ahoy cookies.

The sweet Pedro Ximénez wine has intense notes of raisins, figs and molasses that match chocolate desserts and the rich texture of a creamy cookie tart.

If you prefer a slightly effervescent wine with lower alcohol content, Moscato d’Asti has floral notes and a touch of sweetness that can harmonize with cream and chocolate without overwhelming the palate.

Natural sweet wines from France with intense flavors of ripe fruit and a touch of spice like a Banyuls or Maury, the structure of these wines can stand up to the density of the tart and rich composition.

The wine should have a certain body to match the dense texture and richness of the cake. A full-bodied wine will be able to harmonize better with the complexity of the ingredients and the creamy texture of the cake without being overshadowed by it.

There are certain pairings to avoid:

  • Dry wines or wines with a high level of tannins: They can clash with the sweetness of the cake and leave an unpleasant sensation on the palate.
  • Light and acid wines: They could be overwhelmed by the intensity and creaminess of the dessert and not offer a good contrast.
  • Excessively sweet wines without sufficient acidity: They run the risk of being too cloying in combination with the dessert.

It is important that the wine has enough sweetness and body to complement the indulgent and textural character of the dish without competing with or overwhelming the flavors.

Beer pairing

Beers have the ability to complement a wide range of flavors due to their diversity in styles and complexities. For an extra creamy Chips Ahoy cookie tart, which combines the rich, sweet notes of chocolate and vanilla with the crunchy texture of the cookies, consider several beer options that pair well with the dessert.

A good pairing for this tart would be a Stout or Porter beer with notes of chocolate and coffee. These styles offer roasted and malty flavors that can enhance and complement the intense chocolate flavor of the cake. In addition, the creaminess and body of some Stouts, especially Oatmeal Stouts, make them an excellent complement to the rich, smooth texture of ganache and custard layers.

For specific examples, you could search:

  • Chocolate Stout: This variety often has natural cocoa notes that pair wonderfully with chocolate desserts.
  • Vanilla Porter: The vanilla in the beer can enhance the flavors of the pastry cream and provide a sweet, smooth contrast.
  • Imperial Stout or Bourbon Barrel-Aged Stout: Although stronger in alcohol and flavor, they can complement the richest and most decadent desserts.

It is important to avoid excessively bitter or acidic beers, such as IPAs or Sour Ales, as these flavors can clash with the sweetness of the cake and unbalance the taste experience. Instead, look for beers that have a balance between sweetness and body that can complement the dish without overpowering the delicate flavors of cream and chocolate.

When pairing beer with desserts, let’s remember that balance is key. The beer should not overpower the dessert and vice versa, but rather they should work in harmony to enhance the experience of savoring both. As always, it is suggested to serve the beer at a suitable temperature, usually cool, but not chilled, so that you can appreciate all its nuances while enjoying your tart.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Elena Fenoll
Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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