Chocolate cake with cookies and nuts (no bake)

The well-known and loved by many chocolate sausage in this recipe is assembled in a new way - in the form of a cake! Without losing in taste, the dessert noticeably wins in appearance. Decorate the chocolate cake arbitrarily: berries, nuts, chocolate. Your guests will surely be pleased!

Ingredients

• Shortbread cookies - 700-800 g
• Walnuts - 100-200 g + for decoration
• Cream (fat content 33%) - 100-120 ml
• Butter - 150 g
• Sugar - 150-200 g
• Chocolate black - 90 g
• Milk chocolate - 90 g
• Cocoa powder - 60 g
• Vanilla sugar - 1-2 teaspoons
• Fresh raspberries (for decoration) - 100 g
• Water - 240 ml

Directions

1. Take the groceries from the list. Choose quality butter, cream, cocoa powder and chocolate - then the taste of the cake will be the best.
2. Chocolate can be taken with additives, I have hazelnuts.
3. Break the shortbread cookies into pieces of different sizes.
4. Dry the walnut kernels in a frying pan for 5 minutes - so the nutty flavor will intensify.
5. Nuts can be ground into crumbs, you can leave larger - this is a matter of taste. Mix the nut kernels with the cookies.
6. Separately combine sugar, cocoa powder and vanilla sugar.
7. Stir dry foods.
8. Pour water into the dry mixture and beat vigorously with a whisk or fork.
9. There should be no lumps in the resulting mass.
10. Add chunks of butter. Stir and heat the mass over a fire until the oil is completely melted. Bring to a boil and immediately remove from heat.
11. Pour the chocolate mixture into the nut and cookie mixture.
12. Mix thoroughly so that the nuts and cookies are completely combined with the chocolate mass.
13. Evenly distribute and tamp the dense mass inside a convenient shape or forming ring set on a plate or cutting board. I have a board made of cardboard covered with cling film (I use it once, after shaping and stabilizing the cake, I cut such a ring, quickly separate it from the walls of the product and throw it away). The diameter of my ring is 22 cm.
14. Cover with cling film and refrigerate for 5-10 minutes.
15. Meanwhile, heat the cream to a high temperature, but do not bring to a boil. Break the chocolate bars.
16. Melt 120 g of chocolate. To do this, you can use a water bath or microwave. Combine melted chocolate and hot cream into a single mixture.
17. Cover the top of the cake with a thick chocolate layer.
18. Place the chocolate cake in the refrigerator for at least 1 hour.
19. Decorate the cake as desired. Grate the remaining chocolate on a fine grater and sprinkle the edges of the cake.
20. Once the cake has cooled, carefully remove the molding ring.
21. Decorate the cake with fresh or frozen raspberries and walnut kernels. In addition to walnuts, you can use any others if you wish.
22. Keep the chocolate cake in the refrigerator until serving. Then cut it into portioned pieces and serve.