Ingredients
Dark chocolate wafer-style cookies (3 packages, 400g / 14 oz total)
Whole milk (240ml / 1 cup, for dipping, optional)
Whole milk (1 liter / 4 1/4 cups)
1 large egg
Granulated sugar (120g / 1/2 cup + 1 tbsp)
All-purpose flour (50g / 1/3 cup)
Non-alcoholic vanilla extract (1 tbsp)
Salt (a generous pinch)
Instructions
Whisk together 1 liter of whole milk, egg, 1/2 cup + 1 tbsp granulated sugar, flour, non-alcoholic vanilla extract, and salt in a large bowl until smooth. Chill for 15 minutes.
Layer dark chocolate wafer cookies in a 9×9-inch dish. Dip each cookie briefly in 1 cup of milk (optional) before stacking to soften slightly.
Pour half of the milk mixture over the cookies. Sprinkle half of the remaining cookies on top.
Repeat with the remaining milk mixture and cookies. Press gently to settle.
Refrigerate for 4-6 hours or until firm. Serve chilled, chilled for 1 hour before slicing.
Notes
Use any thin chocolate wafer cookies like Oreo thins or store-bought wafers.
Substitute non-alcoholic vanilla extract for traditional vanilla.
Cover and refrigerate for up to 24 hours. Best served within 24 hours for optimal texture.
- Prep Time: 15
- Category: Desserts
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg