No Bake Spanish Chocolate Cake | 3 Ingredients & Done in 15 Minutes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar fat content.

dark chocolate

🥗Healthier: unsweetened chocolate

💰Cheaper: milk chocolate

Unsweetened chocolate reduces sugar, while milk chocolate is more affordable.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt lowers calories while maintaining creaminess.

sugar

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index.

Add 1.5 cups of milk into a saucepan and heat on medium-high until it comes to a light boil.

Cut two bars of dark chocolate (250 grams each) into smaller chunks.

Once the milk is boiling with bubbles forming on the edges, lower the heat to low medium.

Add the chocolate chunks into the hot milk and whisk together for 2-3 minutes until fully melted and creamy with no lumps.

Turn off the heat and let the chocolate sauce sit at room temperature.

Prepare an 8-inch round baking pan by lining it with parchment paper and coating it with non-stick cooking spray.

In a shallow bowl, add 1 cup of milk and soak each cookie (galletas maria) for 6-8 turns, ensuring they absorb milk without getting mushy.

Layer the soaked cookies in the baking pan, ensuring a single layer, then add a layer of the chocolate sauce over the cookies.

Repeat the layering process until all cookies and chocolate sauce are used, aiming for seven layers of cookies.

Cover the assembled cake with saran wrap and refrigerate for 3-4 hours or freeze for 30-45 minutes to allow it to set.

After chilling, gently remove the cake from the baking pan, using a paring knife if necessary to release it from the edges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens