No-Bake Marie Cookie Cake

This is one of a two cake series I have been working on during summer 2020. No baking involved, just melting some good chocolate and butter, it’s a cake after all! Mix, make a mess, shape and freeze… You can add pistachio because you want to make it pretty or just because you take every opportunity to add pistachio to a recipe. It is called creative consistency,… hahaha ;)

I developed two versions of this cake and the very strict tasting-committee could not decide which one was the best. So here are the two versions… I dedicated one page for each to avoid ambiguity. Marie Cookies v/s Rice Krispies. Tell me which version has you hooked!

I like to use Marie Cookies because they are not sweet and allow me to manage the sugar content of the final product much better. Make trials with your favorite cookie brand and correct the sugar accordingly.

I started making this cake and shaped it into a log because that was the way our moms used to prepare it. Frankly, a log is messy! You can let the cake set in any cake pan you like. Keep in mind to choose shallow containers because you will need to cut that cake, as elegantly as possible. It is easier to cut through a log or a flat disk than a ball or dome, specially when that cake comes out of the freezer! (You will find detailed info about the log at the end of the recipe as an alternative shaping method.)

Bon appétit!

No-Bake Marie Cookie Cake

Recipe credits: Rafaella Sargi
Serves 8 to 10

Ingredients
10 1/2 oz (300 g) Marie Cookies
1/2 cup (113 g) unsalted butter
9 oz (250 g) chocolate
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/3 cup milk (I use 2% skimmed milk)
2 tablespoons heavy cream
1 teaspoon coffee liqueur
4 tablespoons crushed pistachios
2 tablespoons cacao nibs (optional)

Directions
Scale and prep all the ingredients.
You will need one heat proof large bowl, one small pot, a small rubber spatula (or a wooden spoon), ziploc bag, food safe plastic wrap, and a cake pan of your choice as a “mold” to let the cake set*. To brake the cookies I use a rolling pin, but you can use a wooden spoon, the bottom of a glass or your strong hands. ;)
Note on bain-marie requirements: before you start making your recipe, select the pot and the bowl that will “sit” on top of it. The bowl’s lower part has to fit securely on top of the pot, 1/3 of the bowl should be “in” in the pot but avoid touching the water. I use a glass bowl (pyrex / heavy duty). I prefer using glass bowls and not metal ones for bain-marie because the metal ones become super hot and I always burn myself. If you are careful chose what works best for you.

Place the cookies in a ziploc type of bag and close it (did I have to say that?). Smash them with a rolling pin or a wooden spoon. Brake the cookies into different sized bits and pieces. You will end up with uneven broken cookies and some powder. All Good! You need that to hold the cake together. Don’t worry. Set aside.

In a large bowl, put the butter, chocolate and powdered sugar. Set aside.

Place a small pot filled with a little bit of water or high heat. Bring the water to a boil, turn down the heat to low, keeping a slow and steady simmer. Place the bowl (chocolate + butter + powdered sugar) securely on top of the pot. Make sure the bottom of the bowl does not touch the water but is just above it, getting all the heat from the simmering water. Allow the butter and chocolate to soften patiently. Let it sit untouched for a few minutes until the chocolate and butter start to melt. With a small spatula, starting at the center of the mixture, swirl slowly until the chocolate and butter are completely melted. (No need to overmix)

While the chocolate and butter are melting, take the cake pan (mold) you are using and line it with food safe plastic wrap. The plastic wrap should be bigger than the mold, you will use any excess wrap to seal and secure the cake later on.

Remove the bowl from the pot. (Turn off the heat).

Pour the vanilla extract, milk, heavy cream and liqueur over the melted chocolate mix. Very slowly, with the same spatula, integrate all the newly added liquids into the melted chocolate. Proceed from the center of the bowl and make small, slow circles until everything is homogenous. Add the cookies pieces, pistachio, and cacao nibs if using.

Mix until everything looks incorporated and frankly messy!

Empty the chocolate and cookie mixture in the prepared pan. Use a spoon to make sure the cake is packed. You want to press a little bit and avoid air pockets.

Fold the extra plastic wrap on top of the cake, like an envelop. Place in the freezer overnight or until it sets (It will take a few hours).

When ready to serve, open the “envelop”, and flip the cake onto a serving dish. Remove all the plastic wrap of course. Slice and enjoy!

I keep this cake, well wrapped, in the freezer (and slice discreet portions whenever I feel like it! That was a secret, use it with love).

*You can also make a log… This is very messy, but has probably the childhood visual-memory requirements you were looking for! To make a log, I would suggest to divide the mixture into 2 (approximately) equal amounts. Lay a large plastic wrap piece on your working station. Put half of the mixture on top, using carefully your hand and the plastic wrap, try to form a log, pressing the mixture to be as compact as possible, and secure the form by wraping tightly the plastic wrap around the log. Once the plastic wrap is kind of holding the shape try to make it tighter, by twisting the ends (like a candy wrapper) it will help bring the log into a better shape. Repeat with the remaining amount. (remember? I suggested to divide the mixture in two. You will end up with two logs, hopefully!! hahaha). This is messy! But it’s a fun chocolate kind of mess… Place in the freezer until completely set.