Chocolate-infused cookie rum cakes

3 servings
4 hours 30 min

Grab cardboard muffins for baking muffins. If you do not have such, you can use silicone forms. Put 2/3 of all chocolate with raisins in the bucket and set it over a pan of boiling water, so you get a steam bath. Stirring the chocolate with a silicone spatula, melt it. Pour chocolate into each mold and spread it to the bottom and sides. Set the molds aside.

Take the simplest cookie, I had a homemade galley. Break it into small pieces and pass it through a meat grinder using a small lattice. You should get a small chip of biscuits. You can also use a blender to grind cookies.

Put the oil in a clean bucket and melt it over a sweet heat. Pour cocoa powder into the melted butter and pour in the condensed milk. To make cakes, use quality condensed whole milk with sugar, consisting only of milk and sugar. Mix the contents of the bucket.

The resulting cream-condensed mixture with cocoa is poured into a container with crushed cookies. Mix well. Then pour in the rum syrup. Since the concentration of syrup differs between manufacturers, it is better to add syrup in parts, trying the mixed mixture to taste.

Take cardboard cutters and put the resulting mixture of cookies with rum in them, carefully compress. Flatten.

Take a bucket in which chocolate has already been drowned. Put the remaining chocolate pieces in it and melt them in a steam bath. Place melted chocolate on top of the cakes and spread it over the surface. Put the prepared cakes in the refrigerator for 4 hours, then very carefully remove the paper packaging and serve the cakes for tea.