Leftover Cookies Chocolate Cake | 4 Ingredient | How Tasty Channel скачать в хорошем качестве

Leftover Cookies Chocolate Cake | 4 Ingredient | How Tasty Channel

How to turn leftover mixed cookies into a delicious, fudge and moist chocolate cake! You only need 4 simple ingredients to make this cake: no eggs, no butter, no flour, no sugar! ▶ PLEASE READ: The taste of the cake depends on the taste of your cookies: if you use low sugar cookies, you may need to add some sugar in the batter because I've used unsweetened cocoa powder. So, taste your cake batter! Please, leave a comment and subscribe to my channel for more recipe videos! FOLLOW ME: FACEBOOK:   / howtastychannel   INSTAGRAM:   / howtastychannel   PINTEREST:   / howtastychannel   ------------------------------------------------------ For the Video Gear and Baking/Cooking Tools used in this video: https://www.amazon.com/shop/howtasty DISCLAIMER: How Tasty is a member of the Amazon Affiliates Program. If you purchase through this links, you pay the same price and How Tasty receives a small commission. This help supports the channel and allows me to continue to make videos like this. Thank you so much for your support! --------------------------------------------------------- This recipe was inspired by:    • 3-ingredient CAKE -- no oven, no eggs -- G...   --------------------------------------------------------- INGREDIENTS: Cake: 480 g (1 pound) leftover mixed cookies 540 g (2+1/4 cups) hot milk 15 g (3 tsp) baking powder 40 g (1/3 cup) unsweetened cocoa powder Chocolate Ganache: 150 g (5,2 oz) dark chocolate, chopped 50 g (2 oz) milk chocolate, chopped 120 g (1/2 cup) whipping cream INSTRUCTIONS: Cake: 1. Process the cookies using a food processor until reduced in very fine crumbs; if you have a small or low powerful machine, process cookies in few batches. The finer your crumbs, the smoother your cake batter will be! 2. Place the cookie crumbs into a large bowl, sift in cocoa powder, baking powder and mix until well combined. 3. Gradually pour hot milk into the mix crumbs and kepp on mixing until get a smooth batter. If your batter isn't smooth, you can use a hand blender. 4. Pour the batter into a lined and greased 22cm-8,5inch cake pan and bake in preheated no-fan oven, upper and lower heat, at 180°C-350°F for about 22 minutes or until a toothpick comes out clean. 5. Cool down for about 15 minutes before unmold the cake and cool down completely on a wire rack. Chocolate Ganache 1. Place dark and milk chopped chocolate into a heat proof bowl. 2. Heat whipping cream into microwave or on the stove top until almost boil. 3. Pour the very hot cream into the chopped chocolate and let sit for about 2 minutes. 4. Mix until smooth and all chocolate are melted; if there are still some unmelted chocolate pieces, microwave for few seconds until smooth. 5. Allow the ganache to cool at room temperature until become a bit firm and less runny (about 40 minutes). 6. Frost the cake with the chocolate ganache over a wire rack (if the ganache is still a bit runny), then transfer it onto the serving plate. If the ganache became too thick before frosting the cake, you can microwave it for few seconds to bring it at the desired consistency. Sotre at room temperature for 1-2 days, then store in refrigerator for about 5 days. Serve it at room temperature.