ciao!cooks
Chocolate Chip
Cookie Torte
This striking easy-to-layer cake
is the perfect mix of fluffy whip
and soft chip cookies
BETSY HIEBERT &
DEE BURDENY
COCOABEANS BAKESHOP
Betsy Hiebert has worked
tirelessly to discover the secret
to perfect gluten-free baking.
Now, she shares the fruits
of her labour with versatile
packaged mixes so anyone can
prepare foolproof gluten-free
desserts at home. With the help
of Cocoabeans cake decorater
aficianado Dee Burdeny, she
shows us how to use chocolate
chip cookie mix to create an
impressive torte, and chocolate
cake mix to make chocolate
dipped cake truffles.
INGREDIENTS
Cookies
1 package Cocoabeans
chocolate chip cookie mix
1/2 cup butter, softened
1 egg
2 tsp vanilla
Cookie Torte Filling
2 1/2 cups whipping cream
1 tsp vanilla
1/4 cup icing sugar
1 cup whole milk
1/3 cup Baileys Irish Cream™ or
chilled coffee (replace with more
milk for a kid friendly version)
Chocolate Ganache Topping
1/2 cup chocolate chips
1/4 cup whipping cream
METHOD
Cookies
1. Preheat oven to 325ºF. Mix
chocolate chip cookies according
to package directions, then
scoop onto a parchment lined
baking sheet. You should get
30-36 cookies.
2. Press the cookies flat with
the palm of your hand and bake
for 10-15 minutes or until
golden brown.
3. Allow cookies to cool completely.
Cookie Torte Filling
1. Combine the whipping cream,
vanilla and icing sugar and whip
until stiff peaks form. Set aside.
2. In another bowl, mix together
whole milk and Irish cream.
Chocolate Ganache Topping
1. Heat cream in the microwave,
add the chocolate chips and
let sit for 1 minute. Stir until
smooth and creamy.
ASSEMBLY
1. Using an 8” spring form
cheesecake pan, dunk cookies in
the milk and Bailey's mixture and
place in a single layer on the
bottom of the pan. Break up
some cookies to fill in any gaps.
2. Top with an even layer
of whipped cream,
then repeat with more
cookies and whipped
cream until pan is full.
3. Cover the top with
plastic wrap and chill in
the fridge overnight.
4. Remove cookie torte
from the spring form
pan, then top with
more whipped cream,
ganache and mini
chocolate chips.
Yield 1 torte
20
ciao! / apr/may / two thousand twenty