Chocolate Cookie Cake – a delicious recipe with unsalted butter, unsalted butter, corn syrup, baking chocolate, egg, crackers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a loaf pan with parchment paper.
2
Melt the butter and syrup together in a small saucepan over a low heat until they begin to boil.
3
Melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water, then mix thoroughly with the butter and syrup.
4
Beat the egg and slowly add it to the hot chocolate mixture.
5
Break up the graham crackers into large chunks; add the walnuts, raisins and most of the cherries.
6
Pour the chocolate mixture on to the dry ingredients and mix together with a spatula or wooden spoon.
7
Press the mixture into the pan and decorate with reserved cherries.
8
Leave to set in the fridge for about 4 hours.
9
Remove from the fridge, peel off the paper and cut into slices or cubes.
10
Serve chilled.
667
kcal
Calories
55
g
Fat
36
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ½ cup unsalted butter, 1 tablespoon unsalted butter, ¼ cup corn syrup, 7 ounces baking chocolate, broken into pieces (72% cocoa), and more.
Yes, Chocolate Cookie Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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