I found it! The easiest, quickest cake I’ve ever made. The hardest part about it is to weigh the ingredients and to chop the almonds… and I think that is something that anybody can manage in about 5 minutes. Add another 5 minutes to layer the cake and there you are! Just pop the cake in the oven and your work is done.
The result: I love it. The biscuits, butter and coconut flakes bind together into a kind of soft and quite fluffy cake dough, people won’t even guess that all you did was to crumble some biscuits. They will think they are eating a real flour-butter-egg cake dough. Than you have the velvety chocolate chips and the crunchy almonds. Love it! Love it! Love it!
If you eat it the next day, the dough will not be so fluffy anymore, rather set and more biscuit-like, but still delicious.
Just make sure the chocolate you use is of a good quality, something you really like, I think using the right kind of chocolate makes all the difference. I use one pot heavy cream and one pot unsweetened condensed milk with only 4% fat. You can use only heavy cream if you don’t care about the calories.
I used almonds but you can also use any other nuts or a mix of different kinds of nuts and seeds.
Prep time:
Cook time:
Total time:
Serves: 16
- 150 g/ 5.3 oz butter
- 250 g/ 8.8 oz butter biscuits (Leibnitz, I prefer the whole wheat version)
- 100 g/ 3.5 oz unsweetened coconut flakes
- 200 g/ 7 oz chocolate chips or roughly chopped chocolate of choice (not too sweet)
- 200 g/ 7 oz almonds or other nuts
- 200 g/ 7 oz heavy cream
- 250 g/ 8.8 oz unsweetened condensed milk (4% fat)
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Place the butter into a metallic bowl and put it in the oven while you weigh all the ingredients. Crush the biscuits in the food processor or with your hands, they don't have to be completely fine, some larger pieces here and there are ok. Roughly chop the almonds with a large knife. Or use the food processor to do this, just make sure that the almonds are very roughly chopped.
- Lay a square baking dish of 25x30 cm/ with overlapping baking paper. Pour the melted butter into the dish and move the dish around to help the butter spread all over the pan. Sprinkle the crushed biscuits evenly in the pan. Over the biscuits, sprinkle the coconut flakes, then the chocolate chips and then the almonds or nuts.
- Mix the heavy cream and the condensed milk together and carefully pour over the cake.
- Bake the cake for about half an hour or until set. Let cool in the pan for about half an hour. Carefully remove it from the pan helping yourself with the overlapping baking paper and place it on a wire rack to cool completely.
- Cut into small pieces and serve.
2 comments
Now this is my kinda cake! I’m so impressed by how easy this is!
Thank you, Sam. 🙂