I have made this biscuit base cake with cocoa cream a few times for days when I don't feel like using the oven but want something substantial. The bain-marie technique may seem complicated at first, but it's not tricky if you have two suitable bowls. Coarsely crushed biscuits provide a nice contrast between the base and the cream, and the decoration with whipped cream, white chocolate, and cherries is optional but looks great.
Quick Info
Total time: approximately 3-4 hours (including chilling in the fridge)
Preparation time: 30-40 minutes
Chilling time: at least 2-3 hours
Servings: 8-10, depending on slice size
Difficulty: medium (especially the cream)
Recipe type: no-bake dessert, perfect for warm days or when you need something quick
Ingredients
For the cream:
100 g cocoa powder
4 eggs
250 g sugar
2 packets of vanilla sugar
200 g butter (at room temperature)
1 vial of rum essence
grated zest of one lemon
For the base:
300 g plain or digestive biscuits
200 ml liquid margarine
For decoration:
whipped cream
30 g white chocolate
about 30 cherries (fresh or canned)
Instructions
1. Prepare the base:
Break or crush the biscuits by hand. There's no need to make them into crumbs; larger pieces add texture. Place them in a large bowl.
Pour the liquid margarine over the biscuits. Mix well with a spoon or your hands, ensuring the biscuits absorb all the fat. They shouldn't be too wet but should hold together.
Prepare a round springform pan lined with plastic wrap or aluminum foil on the bottom and sides.
Press the biscuit mixture into the pan and level it with a spatula or the bottom of a glass, pressing down as evenly as possible. Place the pan in the fridge while you prepare the cream.
2. Cocoa cream:
Choose two bowls that fit well for the bain-marie: a larger one for water and a stainless steel one for the cream that doesn't touch the water when placed on top.
In the smaller bowl, add the eggs, sugar, and vanilla sugar. Whisk well until the sugar begins to dissolve.
Gradually add the cocoa powder, stirring to prevent lumps. Place the bowl over the boiling water and continue whisking over the steam until the sugar is fully dissolved and the mixture is smooth. Do not leave the cream unattended, as the eggs may cook or curdle at the edges.
Once the cream is smooth and slightly thickened, remove the bowl from the heat. Add the rum essence and lemon zest. Mix again.
Allow the cream to cool (not directly in the fridge, just until it's no longer hot).
Add the butter cut into pieces at room temperature. Mix with a spatula or with a hand mixer on low speed until the butter is fully incorporated, and the cream becomes shiny and smooth.
3. Assembly:
Remove the base from the fridge.
Pour the cream over the biscuit base and level it with a spatula.
Leave the cake in the fridge for 2-3 hours or until the cream sets well.
4. Decoration:
Once the cream has set, remove the cake from the pan. Decorate with whipped cream, white chocolate shavings, and cherries to taste.
Cut with a sharp knife, wiping after each slice for clean edges.
Why I make this recipe often
It's quick, no-bake, and uses simple ingredients. The biscuit base is perfect when I don't have time or the inclination for traditional dough. It portions well and can stay in the fridge for several days without losing its texture. It doesn't require an oven, making it suitable for summer.
Tips and Variations
Tips
When using the bain-marie, ensure that the bowl with the cream doesn't touch the water, or the eggs may cook too much at the edges.
If you want a crunchier base, do not crush the biscuits too finely.
The butter should be soft but not melted, so it blends easily into the cooled cream.
Substitutions
You can use butter instead of margarine for the base if you prefer not to use liquid margarine.
Vanilla sugar can be replaced with vanilla extract if you prefer a more natural flavor.
Variations
You can add chopped nuts or hazelnuts over the base for texture.
If you don't have cherries, you can use cherries, berries, or even sliced bananas for decoration.
You can use cocoa biscuits for an even more intense flavor.
Serving Ideas
Serve cold, directly from the fridge.
A slice pairs well with coffee or tea.
For a more festive touch, add some pieces of dark chocolate over the whipped cream.
Frequently Asked Questions
1. Can I use a different type of biscuit for the base?
Yes, cocoa biscuits or petit beurre biscuits work as long as they are not too sweet or flavored.
2. Can I make the cream without a bain-marie?
I do not recommend it, as the eggs may curdle too quickly over direct heat. The bain-marie minimizes the risk and results in a smoother cream.
3. Can I replace the butter with margarine in the cream?
Margarine can be used, but the texture and flavor will be slightly different. Butter gives a creamier and more flavorful result.
4. How long should it chill in the fridge before cutting?
At least 2-3 hours for the cream to set well. If you have time, leave it overnight.
5. Can I freeze this cake?
I do not recommend it. The cream contains eggs and butter, which change texture when frozen and thawed.
Nutritional Values
Approximately, per serving (from 10): about 350-400 kcal, 27-30 g carbohydrates, 4-6 g proteins, 22-25 g fats. Values may vary based on how much whipped cream and white chocolate you use for decoration. Sugar and fat content is high, considering the biscuits, cream with butter, and margarine.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 4 days. It doesn't make sense to reheat it. If left longer, the biscuits may absorb moisture and soften, but it won't become unpleasant to taste. Freezing is not recommended.
Quick Info
Total time: approximately 3-4 hours (including chilling in the fridge)
Preparation time: 30-40 minutes
Chilling time: at least 2-3 hours
Servings: 8-10, depending on slice size
Difficulty: medium (especially the cream)
Recipe type: no-bake dessert, perfect for warm days or when you need something quick
Ingredients
For the cream:
100 g cocoa powder
4 eggs
250 g sugar
2 packets of vanilla sugar
200 g butter (at room temperature)
1 vial of rum essence
grated zest of one lemon
For the base:
300 g plain or digestive biscuits
200 ml liquid margarine
For decoration:
whipped cream
30 g white chocolate
about 30 cherries (fresh or canned)
Instructions
1. Prepare the base:
Break or crush the biscuits by hand. There's no need to make them into crumbs; larger pieces add texture. Place them in a large bowl.
Pour the liquid margarine over the biscuits. Mix well with a spoon or your hands, ensuring the biscuits absorb all the fat. They shouldn't be too wet but should hold together.
Prepare a round springform pan lined with plastic wrap or aluminum foil on the bottom and sides.
Press the biscuit mixture into the pan and level it with a spatula or the bottom of a glass, pressing down as evenly as possible. Place the pan in the fridge while you prepare the cream.
2. Cocoa cream:
Choose two bowls that fit well for the bain-marie: a larger one for water and a stainless steel one for the cream that doesn't touch the water when placed on top.
In the smaller bowl, add the eggs, sugar, and vanilla sugar. Whisk well until the sugar begins to dissolve.
Gradually add the cocoa powder, stirring to prevent lumps. Place the bowl over the boiling water and continue whisking over the steam until the sugar is fully dissolved and the mixture is smooth. Do not leave the cream unattended, as the eggs may cook or curdle at the edges.
Once the cream is smooth and slightly thickened, remove the bowl from the heat. Add the rum essence and lemon zest. Mix again.
Allow the cream to cool (not directly in the fridge, just until it's no longer hot).
Add the butter cut into pieces at room temperature. Mix with a spatula or with a hand mixer on low speed until the butter is fully incorporated, and the cream becomes shiny and smooth.
3. Assembly:
Remove the base from the fridge.
Pour the cream over the biscuit base and level it with a spatula.
Leave the cake in the fridge for 2-3 hours or until the cream sets well.
4. Decoration:
Once the cream has set, remove the cake from the pan. Decorate with whipped cream, white chocolate shavings, and cherries to taste.
Cut with a sharp knife, wiping after each slice for clean edges.
Why I make this recipe often
It's quick, no-bake, and uses simple ingredients. The biscuit base is perfect when I don't have time or the inclination for traditional dough. It portions well and can stay in the fridge for several days without losing its texture. It doesn't require an oven, making it suitable for summer.
Tips and Variations
Tips
When using the bain-marie, ensure that the bowl with the cream doesn't touch the water, or the eggs may cook too much at the edges.
If you want a crunchier base, do not crush the biscuits too finely.
The butter should be soft but not melted, so it blends easily into the cooled cream.
Substitutions
You can use butter instead of margarine for the base if you prefer not to use liquid margarine.
Vanilla sugar can be replaced with vanilla extract if you prefer a more natural flavor.
Variations
You can add chopped nuts or hazelnuts over the base for texture.
If you don't have cherries, you can use cherries, berries, or even sliced bananas for decoration.
You can use cocoa biscuits for an even more intense flavor.
Serving Ideas
Serve cold, directly from the fridge.
A slice pairs well with coffee or tea.
For a more festive touch, add some pieces of dark chocolate over the whipped cream.
Frequently Asked Questions
1. Can I use a different type of biscuit for the base?
Yes, cocoa biscuits or petit beurre biscuits work as long as they are not too sweet or flavored.
2. Can I make the cream without a bain-marie?
I do not recommend it, as the eggs may curdle too quickly over direct heat. The bain-marie minimizes the risk and results in a smoother cream.
3. Can I replace the butter with margarine in the cream?
Margarine can be used, but the texture and flavor will be slightly different. Butter gives a creamier and more flavorful result.
4. How long should it chill in the fridge before cutting?
At least 2-3 hours for the cream to set well. If you have time, leave it overnight.
5. Can I freeze this cake?
I do not recommend it. The cream contains eggs and butter, which change texture when frozen and thawed.
Nutritional Values
Approximately, per serving (from 10): about 350-400 kcal, 27-30 g carbohydrates, 4-6 g proteins, 22-25 g fats. Values may vary based on how much whipped cream and white chocolate you use for decoration. Sugar and fat content is high, considering the biscuits, cream with butter, and margarine.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 4 days. It doesn't make sense to reheat it. If left longer, the biscuits may absorb moisture and soften, but it won't become unpleasant to taste. Freezing is not recommended.