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Tahini Chocolate Icebox Cake

Tahini Chocolate Icebox Cake

Photo: Natalie Levin

It’s so hot these days, I don’t feel like turning on the oven at all! the thought of getting the house warmer because the oven is turned on really frightens me. So, I’m really into no-bake easy desserts, which are prepared in a few minutes.

That is how this next cake was thought of. I wanted to make an icebox cake, one of my favorite childhood treats. Instead of making the classic chocolate vanilla version, I decided to combine chocolate and tahini, and the cake turned out dangerously addictive. It truly is hard to stop eating it!

Tahini Chocolate Icebox Cake

Photo: Natalie Levin



5 from 5 votes
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Tahini Chocolate Icebox Cake

Servings 1 20*30 cm square cake pan
Author Natalie

Ingredients

For the biscuits:

  • 240 ml. (1 cup) milk
  • 2 packs (about 400 grams in total) chocolate biscuits

For the tahini cream

  • 675 ml. (2 ½ cups) very cold whipping cream
  • 100 grams (5 tbsp.) raw tahini
  • 90 grams (1/4 cup) honey
  • 30 grams (3 tbsp.) powdered sugar
  • 60 grams (6 tbsp.) instant vanilla pudding powder

For chocolate coating:

  • 150 grams dark chocolate
  • 125 ml. (1/2 cup) whipping cream

For decoration:

  • 100-200 grams of halva

Instructions

  1. Put the milk in a convenient container for dipping the biscuits.
  2. Dip the biscuits in the milk and arrange in an even layer at the bottom of the pan.
  3. Tahini cream: in an electric stand mixer with whipping hook whip cream, tahini, honey, powdered sugar and pudding at high speed until you get a uniform, stable cream.
  4. Pour about 1/4 of the tahini cream on top of the biscuit layer and spread to a uniform layer.
  5. Arrange more biscuits dipped in milk over the tahini cream, top with another 1/4 of the amount of tahini cream, and so on until the tahini mixture is finished. Finish with a layer of biscuits dipped in milk.
  6. Cool the cake in the refrigerator until the coating is prepared.
  7. Chocolate coating: chop the chocolate and put in a bowl.
  8. Add the cream and melt together in the microwave or over double boiler until everything is melted and the mixture is smooth and shiny.
  9. Pour the coating over the top of the cake.
  10. 10. Cool for 4-5 hours in the refrigerator until set.
  11. 11. Before serving, decorate with halva.
  12. 12. Serve very cold.

Recipe Notes

  • It is recommended to prepare the cake a day in advance for the biscuits to soften properly. In any case it is important to let it stand in the refrigerator for a minimum of 5 hours before serving.
  • Instead of honey you can use maple syrup or date syrup in the same amount.
  • You can also decorate with chopped nuts, ground coconut or finely chopped white chocolate.
  • It is possible to freeze the cake up to a week well wrapped.
Tahini Chocolate Icebox Cake

Photo: Natalie Levin

Tahini Chocolate Icebox Cake

Photo: Natalie Levin

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