Rum cakes made from chocolate covered cookies

Step-by-step preparation

Cooking time: 4 hr 30 mins

1. STEP 1

   

   Take cardboard muffin tins. If you don't have these, you can use silicone molds. Place 2/3 of the chocolate and raisins in a saucepan and place it over a saucepan of boiling water to create a steam bath. Stir the chocolate with a silicone spatula to melt it. Pour chocolate into each mold and spread it onto the bottom and sides. Set the molds aside.

2. STEP 2

   

   Take the simplest cookies, I used homemade biscuits. Break it into small pieces and pass through a meat grinder using a fine sieve. You should have fine cookie crumbs. You can also use a blender to grind the cookies.

3. STEP 3

   

   Place the butter in a clean saucepan and melt it over low heat. Add cocoa powder to the melted butter and pour in the condensed milk. To prepare the cakes, use high-quality whole milk, condensed with sugar, consisting only of milk and sugar. Stir the contents of the ladle.

4. STEP 4

   

   Pour the resulting creamy-condensed mixture with cocoa into a container with crushed cookies. Mix well. Then pour in the rum syrup. Since the concentration of syrup from different manufacturers differs, it is better to add the syrup in parts, tasting the mixed mixture.

5. STEP 5

   

   Take cardboard molds and place the resulting mixture of cookies and rum in them, compact them gently. Level it out.

6. STEP 6

   

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