This no-bake chocolate pudding cake looks like a million bucks, tastes utterly addictive, and comes together without breaking a sweat. Perfect for those balmy Sukkot evenings when you want to focus on the festivities, not the fuss.
Serves: 10
Prep Time: 20 minutes
Difficulty: Easy
Dairy / Parve Option
Ingredients
For a medium-small pan (31x22 cm / about 12x9 inches)
For the Base: 1 package of biscuits (like petit beurre or graham crackers)
Milk (Or Pareve Milk) for dipping
For the Pudding Cream:
6 tablespoons high-quality cocoa powder
8 heaping tablespoons cornstarch
12 tablespoons sugar
Pinch of salt
4 cups milk
2 teaspoons vanilla sugar
For the Topping:
1 container plant-based whipping cream (like Rich's)
Grated bittersweet chocolate or your favorite garnishes
Instructions
Prepare the Base: Dip the biscuits in milk and arrange them tightly in a single even layer at the bottom of your pan.
Cook the Pudding: In a saucepan, whisk together the cocoa, cornstarch, sugar, vanilla sugar, and salt with a splash of milk until smooth. Gradually add the remaining milk while stirring constantly. Cook over low heat, stirring nonstop, until the mixture thickens into a rich pudding cream.
Pour and Chill: Spread the hot pudding evenly over the biscuit layer. Smooth it out and refrigerate until fully set.
Top with Whipped Cream: Whip the Rich's until stiff peaks form. Spread it over the cooled pudding with a spatula, then grate bittersweet chocolate on top or add any garnishes you love.
Serve: Slice into generous squares and wait for the compliments to roll in!
Tip: To make it parve for a meat meal, swap the regular milk for soy or almond milk.
Always cook the pudding on low heat and stir well for a silky texture, if needed, add a bit more cornstarch.
Pair it with fresh fruits for an extra festive touch. Bon appétit, or as we say, b'teavon!
Chag Sameach!
