Cold Chocolate Cake

  • 1 dessert chocolate cream of 4 portions that comes in a box (contains the powder and is prepared according to instructions adding milk)
  • 2 cups (16 ounces) of milk
  • 100 grams of semi-dark chocolate (optional)
  • 150 grams of butter melted
  • 200 grams of sweet cookies of low thickness.
Prepare cream with two cups of milk, following the instructions of the package. Once done, it is retired from the fire, and if desired, you can add the chocolate. If you do add the chocolate, the cream will have a more accentuated and enriched taste.
Add the butter and mix energetically to incorporate it.
Choose a mold of about 8 by 2 inches that can be presented to the table. Cover it in foil paper. Cover the bottom part with the cookies, and them with some cream. Continue in layers, alternating the cream until the desired height is reached.
Refrigerate and once cold, unmold it. Cover with the remaining cream.
It can be decorated with thick whipped milk cream and chocolate chips, if desired.
Serve cold.

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