Easy chocolate and cookie cake without oven

Shred the Marie biscuits and mix in a bowl with butter slightly melted.

Spread this mix in a form of 25 cm. Make sure to crush everything well to compact and store in the refrigerator or freezer to harden.

For the filling of chocolate cake, heat the milk and coffee over low heat. Add sugar, two cuajada powder and the chopped chocolate pieces. Stir everything untill the chocolate melts.

When pie filling is creamy, pour it carefully over the biscuit base and leave it to cool before placing in the refrigerator. Once inside, leave for at least four hours or if you can overnight.

Unmold the cake at the time of serving and decorate the top with chopped nuts, chocolate or whatever you prefer.