Chocolate Marias Cookie Cake with Crème Anglaise
Chocolate Marias Cookie Cake with Crème Anglaise
Ingredients
For the Chocolate Marias Cookie Cake
- 35 Marias Gamesa cookies, (about 1 1/2 cups crushed)
- 13 fluid ounces sweetened condensed milk, La Lechera brand recommended
- 3 eggs, large
- 1/2 cup water
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon butter, softened, for greasing pan
- 1 tablespoon all-purpose flour, for dusting pan
For the Crème Anglaise
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 3 egg yolks, large
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9-inch round springform pan with 1 tablespoon of softened butter and dust lightly with 1 tablespoon of all-purpose flour, tapping out any excess. Set aside.
⏱️ 5 min•🌡️ 350
- 2
Place the Marias Gamesa cookies into a high-speed blender. Blend until finely crushed into a powder.
⏱️ 2 min
- 3
Add the sweetened condensed milk, eggs, water, and unsweetened cocoa powder to the blender with the crushed cookies. Blend on high speed until all ingredients are thoroughly combined and a smooth, dark chocolate-colored batter is formed. Scrape down the sides of the blender as needed to ensure no dry spots remain.
⏱️ 3 min
- 4
Pour the cake batter into the prepared springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
⏱️ 1 min
- 5
Bake in the preheated oven for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be firm to the touch.
⏱️ 45 min•🌡️ 350
- 6
While the cake is baking, prepare the Crème Anglaise. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture just begins to simmer around the edges (do not boil).
⏱️ 5 min
- 7
In a separate small bowl, whisk the egg yolks until light and creamy. Slowly temper the egg yolks by gradually whisking about 1/2 cup of the hot cream mixture into the yolks. This prevents the yolks from scrambling.
⏱️ 3 min
- 8
Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the sauce thickens enough to coat the back of the spoon (reaching about 170-175°F). Do not boil, or the sauce will curdle.
⏱️ 7 min
- 9
Remove the Crème Anglaise from the heat and stir in the vanilla extract. Strain the sauce through a fine-mesh sieve into a clean bowl to remove any potential cooked egg bits, ensuring a smooth consistency. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 30 minutes, or until cool.
⏱️ 3 min
- 10
Once baked, remove the chocolate cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes before carefully removing the springform pan sides. Allow the cake to cool completely on the wire rack before serving.
⏱️ 15 min
- 11
To serve, place a slice of the chocolate Marias cookie cake on a plate. Pour a generous amount of chilled Crème Anglaise around the base of the cake. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Marias Cookie Cake with Crème Anglaise
Ingredients
For the Chocolate Marias Cookie Cake
- 35 Marias Gamesa cookies, (about 1 1/2 cups crushed)
- 13 fluid ounces sweetened condensed milk, La Lechera brand recommended
- 3 eggs, large
- 1/2 cup water
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon butter, softened, for greasing pan
- 1 tablespoon all-purpose flour, for dusting pan
For the Crème Anglaise
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 3 egg yolks, large
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9-inch round springform pan with 1 tablespoon of softened butter and dust lightly with 1 tablespoon of all-purpose flour, tapping out any excess. Set aside.
⏱️ 5 min•🌡️ 350 - 2
Place the Marias Gamesa cookies into a high-speed blender. Blend until finely crushed into a powder.
⏱️ 2 min - 3
Add the sweetened condensed milk, eggs, water, and unsweetened cocoa powder to the blender with the crushed cookies. Blend on high speed until all ingredients are thoroughly combined and a smooth, dark chocolate-colored batter is formed. Scrape down the sides of the blender as needed to ensure no dry spots remain.
⏱️ 3 min - 4
Pour the cake batter into the prepared springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
⏱️ 1 min - 5
Bake in the preheated oven for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be firm to the touch.
⏱️ 45 min•🌡️ 350 - 6
While the cake is baking, prepare the Crème Anglaise. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture just begins to simmer around the edges (do not boil).
⏱️ 5 min - 7
In a separate small bowl, whisk the egg yolks until light and creamy. Slowly temper the egg yolks by gradually whisking about 1/2 cup of the hot cream mixture into the yolks. This prevents the yolks from scrambling.
⏱️ 3 min - 8
Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the sauce thickens enough to coat the back of the spoon (reaching about 170-175°F). Do not boil, or the sauce will curdle.
⏱️ 7 min - 9
Remove the Crème Anglaise from the heat and stir in the vanilla extract. Strain the sauce through a fine-mesh sieve into a clean bowl to remove any potential cooked egg bits, ensuring a smooth consistency. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 30 minutes, or until cool.
⏱️ 3 min - 10
Once baked, remove the chocolate cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes before carefully removing the springform pan sides. Allow the cake to cool completely on the wire rack before serving.
⏱️ 15 min - 11
To serve, place a slice of the chocolate Marias cookie cake on a plate. Pour a generous amount of chilled Crème Anglaise around the base of the cake. Serve immediately.
⏱️ 1 min