Chocolate, dulce de leche and cookie cake

Receta en español aquí

Easy to make and delicious, it's perfect to make it with your children.

Chocolate, dulce de leche and cookie cake

Ingredients

Rectangular cookies, what you need to fill the chosen mold.

Milk with coffee (decaffeinated if there are children or use just milk), the amount needed to soak the biscuits

Dulce de leche

Some milk or cream to make  dulce de leche  less thick.

Chocolate Ganache (for filling and coverage)

200 g chocolate 60% cocoa minimum

150 ml heavy cream minimum 35% fat

40 g sugar

50 g unsalted butter

1 teaspoon honey

To decorate the cake

Chocolate cereal balls

Some cherries

Mint leaves

Directions

First of all prepare the ganache.

Chop the chocolate into small pieces.

In a saucepan place the cream, butter, sugar and honey, bring to a boil.

Stir to mix well. When the butter has melted remove from heat and add the chopped chocolate to the saucepan.

Stir well to melt the chocolate.

Set aside and let it cool.

Assembling

If your dulce de leche is thick, add some cream (enough to make more liquid dulce de leche to make it easier to extend). 

If your dulce de leche  is not very thick, it's not necessary to add milk or cream.

In a bowl pour some whole milk and decaffeinated coffee; you will dip the cookies in this milk later. Stir to mix and set aside.

Cut enough plastic wrap to completely line the chosen mold.

Cover the base with cookies dipped in the milk with coffee. 

Pour over dulce de leche until you cover the cookies.

Place another layer of cookies dipped in milk and spread some chocolate ganache,  another layer of cookies, dulce de leche, cookies…  and so on until the cake has more or less the height of a cookie.

Then put cookies all around, between the cake and the mould walls,  and place in the fridge until next day.

Next day unmold the cake and place it in the serving dish. Put baking paper or kitchen paper all around to prevent soiling the dish.

Cover the cake with the remaining chocolate ganache. If ganache is too thick you can warm it a little and it will become liquid again. Remove the baking paper and place in the fridge to harden the chocolate coverage.

Decorate before serving with some cherries and mint leaves.