Just in time for Sukkot: Delicious Chocolate Dessert In Just 20 Minutes

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!