Chocolate and Oats Christmas Cookie Cake Recipe
Description:
This festive flourless, eggless cookie cake is perfect for Christmas, offering a delightful treat whether or not you celebrate the holiday. With a rich, chocolatey base and topped with vibrant dried fruits, it makes an attractive and filling dessert that’s ready in under 30 minutes. Ideal for unexpected guests, this cake will bring joy to any occasion.
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients:
- 2 cups Instant Oats (Oatmeal)
- 250g Chocolate chips
- 3 tbsp Salted Butter
- 1/2 cup Sultana Raisins
- 5g Pitted Cherries, chopped into small pieces
- 1/2 cup Milk
- 1/2 tsp Vanilla Extract
- 1/2 cup Condensed Milk
- 50g Pitted Cherries
- 5g Kiwi, sliced
- 2 tbsp Chocolate chips
Preparation Time: 45 minutes
Cook Time: 15 minutes
Instructions:
- Start by measuring and preparing all the ingredients in small bowls.
- In a pot, bring water to a boil on low heat. Once boiling, place a wide bowl over the pot to create a double boiler. Add chocolate chips and butter to the bowl, stirring until melted. Once melted, turn off the heat and stir in the vanilla extract.
- In a saucepan, heat the milk over medium heat. Once warm, add the oats and stir until the milk is absorbed. Add the melted chocolate mixture to the oats, followed by chopped cherries and raisins. Stir well for about 10 minutes to combine.
- Grease a 24-inch round baking pan with butter. Pour the chocolate-oat mixture into the pan and press it down to form an even layer.
- Refrigerate for 20 minutes to allow the cake to set.
- After 20 minutes, remove the cake from the fridge and invert it onto a cake plate.
- Drizzle condensed milk over the top and decorate with cherries, kiwi slices, and chocolate chips as desired.
- Serve this Chocolate and Oats Christmas Cookie Cake alongside a scoop of Apple Pie Ice Cream for the perfect dessert after a hearty continental meal of Garlic Spaghetti with Roasted Red Bell Pepper Sauce and Garlic Bread.
Enjoy this easy-to-make festive dessert!
