Double Chocolate Cookie Cake

Ingredients for 1 servings:

• 21 chocolate cookies with chocolate filling, e.g., Prinzenrolle Choco Duo
• 130 ml coffee, very strong, sweetened to taste
• 500 ml milk
• 170 g chocolate, preferably 70% cocoa content
• 2 tbsp, heaped cocoa powder
• 80 g sugar
• 20 g vanilla sugar
• 70 g peanuts, unsalted
• 500 ml cream
• 45 g cornstarch
• 2 egg yolks
• 8 cl rum, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 5 minutes; Total time approx. 5 hours 35 minutes

Prinzenrollentorte, especially chocolatey

Pour 2/3 of the milk into a saucepan. Break up the chocolate and add it, along with the cocoa powder, sugar, and vanilla sugar. Heat gently and melt the chocolate. Stir with a whisk until smooth. Combine the rest of the cold milk with the cornstarch and egg yolks and whisk until smooth and lump-free. Pour this mixture into the gently boiling chocolate milk and mix well with a whisk. Bring to a boil briefly and simmer for about 1 minute, stirring continuously. Let the mixture cool while stirring so that a skin does not form. Now add the rum and stir in. Meanwhile, lightly roast the peanuts, then grind them in a mixer and add them to the chocolate mixture. Whip the whipped cream until stiff peaks form and carefully fold it into the chocolate mixture in small portions. Dip 7 cookies, one at a time, into the coffee and arrange them on a plate lined with baking paper in a “flower” shape, with one cookie in the center and the others around the outside. Place a cake ring around the biscuits, leaving a small gap between them. Spread the cream on this first layer. Repeat this process twice to create three layers of biscuits. Add more cream on top and smooth it down. The cake should then chill thoroughly in the refrigerator for a few hours. Then carefully loosen the cake ring (run a small knife along the ring) and smooth the edges of the cake; a warmed spatula is helpful for this. Decorate to taste. Of course, you can also use filled biscuits from other manufacturers. When soaking, make sure that the biscuits absorb the coffee, but not so much that they fall apart. There are differences between the individual biscuits. If you like, you can also soak a layer of biscuits in rum or use cocoa instead of coffee. However, you should definitely not skip soaking the biscuits, as otherwise the biscuits will be too hard in the cake.