Cocoa Cookie Cake with White Chocolate Cream

Prepare a springform pan (18 cm). Turn the cocoa cookies apart, put the cream filling in a separate bowl and crush the cookie halves.

Set aside about three heaping tablespoons of the cookie crumbs, mix the rest with the melted summer butter, pour into the prepared springform pan, press down firmly and refrigerate.

For the white chocolate cream, break the chocolate into pieces and add to the bowl to the cream filling set aside. Heat the whipped cream in a saucepan and then pour over the chocolate.

Wait a bit and then stir well with a whisk until the chocolate and cream filling have dissolved. Place the bowl in the refrigerator to cool.

After about 2 hours, whip the white chocolate cream with a mixer until creamy and spread it on the prepared cookie base (which has also cooled and set in the meantime).

Sprinkle with the set aside cookie crumbs and best of all, let it soak and set in the refrigerator overnight.

Preparation Tip:

The cocoa cookie cake can also be made with dark chocolate.

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