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!
Photo: Natalie Levin
Tahini Chocolate Icebox Cake
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
- Put the milk in a convenient container for dipping the biscuits.
- Dip the biscuits in the milk and arrange in an even layer at the bottom of the pan.
- 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.
- Pour about 1/4 of the tahini cream on top of the biscuit layer and spread to a uniform layer.
- 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.
- Cool the cake in the refrigerator until the coating is prepared.
- Chocolate coating: chop the chocolate and put in a bowl.
- Add the cream and melt together in the microwave or over double boiler until everything is melted and the mixture is smooth and shiny.
- Pour the coating over the top of the cake.
- 10. Cool for 4-5 hours in the refrigerator until set.
- 11. Before serving, decorate with halva.
- 12. Serve very cold.
- 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.
Photo: Natalie Levin
Photo: Natalie Levin