House Roof Cake, with ladyfingers and chocolate cream

Name: House Roof Cake, with ladyfingers and chocolate cream - Dorli B.
Ingredients: 1 small sheet of wafer; 500 ml liquid cream; 350 g cooking chocolate; 2 tablespoons cocoa; 1 teaspoon instant coffee; 10 g gelatin; 100 ml water; 14 Savoiardi biscuits; 250 ml brewed coffee (+ 1 teaspoon sugar); 2 teaspoons amaretto; 1 pinch of salt

Dessert - House Roof Cake, with ladyfingers and chocolate cream by Dorli B. - Recipia

I have made the House Roof Cake several times, whenever I wanted something quick, no-bake, and quite impressive when cut. I am drawn to it because it is assembled directly in a loaf pan, and the chocolate cream remains thick and velvety. It’s the kind of dessert you can improvise with whatever you have on hand, but the small details make a difference in texture. The ladyfingers and cream pair well, especially if you don't soak the ladyfingers too much in liquid. Quick Info Total Time: about 4 hours (including chilling time) Preparation Time: 40-50 minutes Cooking Time: just heating the chocolate and gelatin, under 10 minutes Servings: 10-12 slices Difficulty: easy Recipe Type: no-bake dessert, cake with ladyfingers and chocolate Ingredients 1 small sheet of wafer 500 ml heavy cream 350 g cooking chocolate 2 tablespoons cocoa powder 1 teaspoon instant coffee 10 g gelatin 100 ml water 14 Savoiardi ladyfingers 250 ml brewed coffee 1 teaspoon sugar 2 teaspoons Amaretto liqueur a pinch of salt Instructions 1. Cut the wafer sheet to fit the sides of a loaf pan, but not for the base. The cut pieces are used to line the sides of the pan, which will help with the final appearance. If you don’t want the sheets to soften, you can add the wafers at the end instead of the beginning; however, I placed them at the start to give the cake a structured look in the pan. 2. Place the broken chocolate in a bowl, add the heavy cream and salt. Keep everything over low heat, stirring constantly, until the chocolate melts and the mixture becomes smooth. 3. Add the instant coffee and the two tablespoons of cocoa powder to the chocolate mixture, mixing well to avoid lumps. The cocoa and coffee balance the sweetness of the chocolate. If you are using darker chocolate, you can omit the coffee and cocoa. 4. Let the cream cool in the refrigerator for 30 minutes. Then, whip it with a mixer until it becomes fluffier, but it shouldn't be too airy—just firmer and homogeneous. 5. Brew the coffee and add a teaspoon of sugar, then add the Amaretto liqueur. Let the mixture cool. Quickly dip the ladyfingers in this liquid on both sides, without soaking them too much—otherwise, they will easily fall apart, and you won’t have distinct layers. 6. Soak the gelatin in 100 ml of cold water. When it has bloomed, transfer the bowl over low heat and stir until it completely dissolves. Do not let the gelatin boil. 7. Incorporate the warm (but not hot) gelatin into the chocolate cream. Gradually pour it in while mixing vigorously to avoid lumps. 8. Assemble the cake: spread a thin layer of cream on the bottom of the lined pan. Place a layer of ladyfingers, then cover with another layer of cream. Continue with two layers of ladyfingers, again cream, then three layers of ladyfingers, and one more layer of cream. Finish with a final layer of cream. 9. Cover the pan and refrigerate for a few hours, at least 3-4, so the cream sets properly. When ready, carefully remove it, slice, and serve. Why I Make This Recipe Often I return to this dessert because it requires no baking, and you can adjust the flavor of the cream based on the chocolate you have. It can be prepared in advance, holds up well in the fridge, and the assembly is quick once the ingredients are ready. The structure is stable and slices beautifully. Tips and Variations Tips - If you want the wafer sheets to remain crispy, stick them together with cream after the cake has set, rather than putting them in the pan at the beginning. - The ladyfingers should not be fully submerged in coffee; just quickly dipped; otherwise, they will crumble during assembly. - Use the darkest chocolate possible if you don’t want to add coffee or cocoa. - Whip the cream after it cools, not before, so it isn’t too fluid for assembly. Substitutions - The instant coffee and cocoa can be omitted if you are using only dark chocolate. - Amaretto can be replaced with another liqueur, or you can skip it if you don’t want alcohol. - The heavy cream should be unsweetened; otherwise, the cream will be too sweet. Variations - You can alternate layers of ladyfingers with plain biscuits if you don’t have Savoiardi. - For a different look, use another type of mold but keep the layering order. - If you don’t want to use gelatin, the cake won’t have the same firmness, but you can try it without— the texture will be softer. Serving Ideas - It can be cut into thicker or thinner slices, depending on your preference. - You can add some grated chocolate or whipped cream when serving, although the cream is already quite rich. - It works well served cold, as an afternoon dessert. Frequently Asked Questions 1. What size should the loaf pan be? A classic loaf pan, about 25-30 cm long, works well. It’s important to fit the wafer sheets along the sides. 2. Can I use chocolate other than cooking chocolate? You can use any chocolate with at least 50% cocoa. If you use very sweet chocolate, adjust the amount of cocoa. 3. How long does the cake last in the fridge? It keeps well for 3-4 days, the texture remains, but the wafers will soften after the first day if left in the pan. 4. Can I omit the gelatin? You can, but the cream will be softer and won’t hold its shape as well when sliced. 5. Do I need to line the pan with foil or paper? Not necessarily. The wafer sheets line the sides and help with easy removal of the cake. Nutritional Values Estimated per slice (out of 12): Calories: approx. 270 kcal Protein: 4 g Fat: 18 g Carbohydrates: 23 g These values are approximate and may vary depending on the type of chocolate, cream, and the amount of ladyfingers used. It is a calorie-dense dessert, especially due to the chocolate cream and heavy cream. Storage and Reheating It should be stored in the refrigerator, covered, for 3-4 days. It should not be reheated; it is consumed cold. If the wafers are added from the start, they will become soft after 24 hours. If added at the end, they will remain crispy. Freezing is not recommended, as the texture of the cream will change.

House Roof Cake, with ladyfingers and chocolate cream

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