Love is in the air, so show them you care with this delectable dessert recipe from the files of Jmore foodie Huppit Bartov Miller.
No-Bake Chocolate Halvah Layer Cake
Ingredients
Ingredients for chocolate crunch layer:
- 10.5 oz. plain cornflakes
- 3.5 oz. halvah
- 7 oz. dark chocolate pieces or chips
- 5 oz. heavy cream
Ingredients for middle layer:
- 14.1 oz. Biscoff cookie butter or spread (1 standard jar)
Ingredients for chocolate mousse layer:
- 16 oz. heavy whipping cream (cold)
- 1 1/2 tbs. instant pudding powder
- 1 tbs. unsweetened cocoa powder
- 6 oz. dark chocolate pieces (melted)
Ingredients for top layer:
- 7 oz. halvah (shredded)
- 2 tsp. unsweetened cocoa powder
Instructions
Directions for chocolate crunch layer:
- Roughly crush the cornflakes, shred the halvah into small pieces and mix together.
- In a microwavable bowl, combine chocolate pieces and heavy cream.
- Melt in the microwave stopping and stirring every 30 seconds.
- Allow the melted chocolate to cool for a few minutes before pouring onto the cornflakes and halvah mixture. Blend well to coat all pieces evenly.
- Lightly spray with oil the bottom of a 9.5-inch diameter springform cake pan.
- Transfer the chocolate and cornflakes crunch mixture to the pan, pressing it down into the bottom to form an even-leveled bottom layer.
Directions for mid layer:
- Transfer the cookie butter spread into a microwavable bowl and melt in the microwave (30-50 seconds).
- Pour the melted cookie butter on top of the first layer and use a spatula to level and spread evenly.
Directions for chocolate mousse layer:
- Using a stand mixer, whip the cold heavy whipping cream with the instant pudding powder and the cocoa powder. Start mixer on low-medium speed and increase the speed to high as the cream stabilizes. Gradually add the melted chocolate and continue to whip, being careful not to overwhip the heavy cream.
- Add the chocolate mousse cream over the cookie butter layer and use a spatula to level and spread evenly.
- Cover the cake with plastic wrap and freeze for 2-3 hours or until serving time.
- Remove the cake from the freezer and use a knife to loosen the edges before releasing the cake from the pan.
Directions for top layer:
- Move the cake onto a serving tray and top with shredded (or twisted) halvah pieces and powder with unsweetened cocoa powder.
- The cake will be ready to serve 30-40 minutes after removing it from the freezer.
Notes
On this episode of "The Food Enthusiast," Dara Bunjon talks with Anne-Marie Bonneau, author of "The Zero-Waste Chef."
This roasted eggplant recipe from Elite Jakob is easy, quick and delicious, perfect as a side dish, for brunch or next to fish or chicken or meat dishes.
Dara Bunjon talks with wine aficionado Zena Polin, proprietor of Beauty Champagne and Sugar Boutique and co-host of the "When You Just Want a Glass of Wine" podcast.
You can bake these no-flour, no-white sugar blueberry muffins from Elite Jakob in a regular muffin tin or as bite-size mini muffins.