What you do when you crave something chocolaty but you do not feel like pulling out mixers, eggs, and flour to immerse in all that baking mess? You get back to the basic ingredients, available in your pantry, to create a no-bake, quick to assemble and deliciously moist biscuits cake. Yes please! :-)! Let me tell you, this is my own variation of the classic and by no means I claim that this is a ‘rocket science’ super fancy cake…..no, it is very simple, unpretentious everyday cake. But, a big but! it is mega yummy, so soft and moist, with gloriously blended flavours of vanilla and chocolate pudding with wonderful coffee undertones.
Give it a try, you wont be disappointed, and I am sure everybody in the house will also love it.
3 packs of plain tea biscuits, I used the ones shown in the picture below. You could also use the petit beurre biscuits.
1 sachet of vanilla pudding
2 sachets of chocolate pudding
1 litter and 800 ml of milk
1 pack of margarine-250 g (divided into three equal pieces for each of the puddings and the chocolate topping)
4 tablespoons of sugar
100 g dark chocolate for cooking
3 tablespoons of unsweetened cacao
300 ml strong coffee, I used Nestle instant coffee
150 g peanuts croquant (optional, but highly recommended as it adds a delicious crunchiness to the cake :-). Here is a link explaining how to make it http://en.wikipedia.org/wiki/Brittle_(food)
1 tablespoon of rum essence
1 sachet of vanilla sugar
Whisk the vanilla pudding with a little water, adding a tablespoon of sugar and the vanilla sachet. Warm half a litter of milk and add the pudding stirring continuously. As it begins to thicken add the piece of margarine and mix until it has melted. Set aside. Do the same with the two chocolate puddings, the 3 tablespoons of cacao powder, 2 tablespoons of sugar added to 1 litter of milk. The remaining 300 ml of milk will be used for the chocolate topping. Make the coffee, add a tablespoon of rum essence and let it cool for 5 minutes.
Pour a 7-8 tablespoons of the vanilla pudding into a square baking pan. Dip for a few seconds the biscuits into the coffee and layer them onto the bottom of the pan. Do this until you have a complete layer of biscuits aligned, putting some upright at each side of the pan. Spread a generous amount of chocolate pudding on top of the biscuits. Save some for the top layer. Repeat with another layer of biscuits dipped in coffee and top them with the remaining vanilla pudding. Arrange another layer of biscuits and top with the rest of the chocolate pudding. Sprinkle with the chopped croquant.
To prepare the chocolate topping heat the milk, add the chopped chocolate, a tablespoon of sugar and the third piece of margarine. Whisk well until all ingredients have melted and let it cool for 10 minutes before spreading on top of the croquant.
Cover the cake with a cling film and leave in the refrigerator to set for at least 3 hours. I left it overnight, it allowed all the flavours to blend beautifully. Warning: the cake just melts in the mouth and is highly addictive :-)!