Chocolate cake with sour cream (without baking) is a real find for those with a sweet tooth who do not like to stand at the stove for a long time. It is prepared very simply from purchased or homemade shortbread chocolate cookies. The dessert consists of 3 layers. It also turns out very tender and crumbly, literally melts in your mouth. Ideally, after cooking, the cake should be kept in the refrigerator for a couple of hours so that the cream has time to stabilize. But if you wish, you can immediately serve it to the table. We will consider the basic recipe for making a dessert consisting only of sand layers and cream. At the same time, you can supplement the delicacy with fresh berries and fruits, various jams and syrups. In general, having learned a ready-made basic recipe, it will be possible to show imagination.
Shortbread cookies have an airy texture. So to fix it. We will use butter. Some housewives like to use all kinds of syrups. But here it is important to consider that the syrup can make the base viscous and it will stick to the teeth. As a result, the cake will be unpleasant to eat. Therefore, it is better to use natural butter to fix the cakes.
How to make a chocolate cake without baking with sour cream?
We have already dealt with the basis of the cake above. As for the cream, it will be prepared on a custard basis, that is, boiled on the stove. All necessary products and kitchen tools should be prepared in advance. Otherwise, it will be possible to trace the preparation of the cream. The composition of the cream, in addition to sour cream, will include sugar, chicken eggs and flour. It will turn out very tender and will resemble pudding.
The cake is considered very easy to prepare. Therefore, it is usually not decorated. But a fresh berry does not interfere with any dessert. It will make the cake more presentable in appearance.
Ingredients:
- Chocolate shortbread cookies – 300 g;
- Butter – 200 g;
- Milk – 2 tablespoons;
- Sour cream – 400 g;
- Chicken egg – 2 pcs.;
- Sugar – 150 g;
- Vanilla sugar – 10 g;
- Flour – 50 g.
Cooking method:
- We take out half of the butter from the refrigerator and let it soften;
- Put 8 tbsp in a saucepan. sugar and wheat flour. Beat the mass until smooth;
- Add sour cream to cream base. Once again, mix everything well. We put the mass on medium heat. Cook the cream, stirring occasionally. First we use a spatula, then, when the cream becomes thicker, we use a whisk;
- We boil the boiled cream for literally 1-2 minutes, not forgetting to use a whisk;
- We put the saucepan in which the cream was cooked in ice water. We continue to whip the cream for a few more minutes;
- Melt the remaining butter to a liquid state;
- Grind cookies into crumbs using a blender. Add melted butter to it and stir. We remove the third part to the side;
- We spread most of the sand base in a cake mold and tamp it down well. We send the cake to the refrigerator for half an hour;
- Put the softened butter in a bowl along with the remaining sugar. Beat the ingredients until light, and then shift into the base of the cream in two parts. Beat the cream well with a mixer every time;
- Spread the resulting cream on a sandy layer. Spread the remaining cookies with butter on top;
- You can immediately cut the cake into portioned pieces and serve.
