This cake really is a special treat. If you’re looking for a healthy dessert recipe – look elsewhere (may I suggest tahini cookies, these chocolate cookies, or even a spoonful of this)… Because THIS cake is one that you really should eat just a slice of.
I enjoy eating healthy food and putting good fuel into my body, but I think it is important not to go overboard, and let yourself occasionally indulge in a decadent treat.
This “cake” (I honestly think the name “cake” doesn’t do it justice) is perfect as that treat.
I usually make this cake for days when Mr. Graceful and I are fasting (our religion and tradition have a few fast-days a year)… Alongside a cup of hot mint tea, it is the perfect, sweetest way to break the fast once it’s over.
No-Bake Chocolate Cream “Cake”:
Estimated Time: 20 minutes prep + 3 hours cooling time
Kosher Classification: Dairy
200 grams dark chocolate
200 grams butter
250 grams sour cream*
3 eggs, whites and yolks separated
1/2 cup sugar
1/4 cup milk
1/2 tsp instant coffee
About 20 tea biscuits (such as ones made by Kedem if in the U.S or Petit Buerre)
Prepare the crust: dissolve the instant coffee in the milk in a small plate.
Dip each side of each tea biscuit and place on the bottom of a 9″ round pie dish. Do this until the bottom is completely covered.
It is okay if some parts are “double layered”… Since the pan is a circle and the biscuits are rectangular, it will never be even… It’s a well-known conundrum that us OCD cooks just need to put aside for the moment and focus on the glorious cake that we will soon be eating!
Now for the filling. To be honest, this can be done without a double boiler – but you have to be extremely attentive so that the mixture doesn’t burn. So if you are a little absent-minded, have squealing, knee-high little people running around you, or get easily dragged into fuming political discussions, I recommend going with the double boiler.
Where was I? Oh, yeah. In a double boiler, melt chocolate, butter, and sugar together until smooth and uniform. Then let cool.
We need this mixture to get sufficiently cool because we want to add egg yolks to it and we do not, I repeat, do NOT want omelet pieces in this yummy cake!
While waiting for the mixture to cool, whip the egg whites to soft peaks. Be careful not to over-whip them, or they will become dry and flaky. The egg whites should stay shiny.
Going back to the chocolate mixture, stir sour cream into it until evenly combined. Then, one by one, add the egg yolks, stirring each time to combine.
Fold the whipped egg whites into the chocolate mixture. Go with your spatula or wooden spoon around the inner edges of the bowl, dipping each time underneath the mixture, until incorporated.
Pour the chocolate filling into the pie dish. If needed, shake it gently or smooth with a spatula until it covers all of the crust.
Refrigerate until the cake has fully set. It should not be runny at all, but rather have a creamy cheesecake texture – only fluffier.
If you are really in a rush, you can stick it in the freezer and it will take less time… But then you will have to cover it with something to keep the “freezer taste” away from it, and from my experience, cling wrap doesn’t work too well with this cake (especially if you have a tendency to battle with it for hours, un-clinging it from itself).
Enjoy cold, with a hot cup of tea.
- Dissolve (1/2 tsp) instant coffee in (1/4 cup) milk in a small plate.
- For each biscuit, wet both sides in the “coffee” and arrange on bottom of a 9″ round pie dish. Do this until bottom is covered.
- In a double boiler, melt chocolate (200 g) with butter (200 g) and sugar (1/2 cup) until smooth.
- Turn off heat and mix in sour cream (250 g).
- When the mixture has cooled sufficiently, stir in (3) yolks, one by one.
- In a separate bowl using a mixer, whip (3) egg whites to soft peaks.
- Fold whipped egg whites into chocolate mixture.
- Pour chocolate mixture into the prepared pie dish.
- Place in refrigerator (or in freezer, covered) until completely set.