This dessert is a symphony of flavors and textures. Imagine a rich chocolate base, a layer of velvety vanilla cream, and a smooth chocolate ganache topping. It’s a no-bake, chilled cake that’s perfect for special occasions or as an indulgent treat.
Why You’ll Love It:
- Rich and Decadent: A luxurious combination of chocolate and vanilla.
- Textural Contrast: The crunchy base contrasts beautifully with the creamy layers.
- No Oven Required: Simple to prepare, focusing on assembly and chilling.
- Visually Stunning: Looks as good as it tastes, perfect for impressing guests.
For the Chocolate Base:
- 1.5 sleeves of Ptitim (Israeli couscous)
- 150g milk chocolate
- 50g dark chocolate
- 30g butter
- 250ml heavy cream (38% fat)
- 3 tbsp chocolate powder
- 1 tsp instant coffee
For the Vanilla Cream Layer:
- 625ml heavy cream (38% fat)
- 120ml milk
- 4 tbsp vanilla instant pudding mix
- 6 tbsp powdered sugar
- 1 tsp quality vanilla extract or paste
For the Chocolate Ganache:
- 100g milk chocolate
- 100g dark chocolate
- 125ml heavy cream (38%)
Instructions:
- Base Preparation: Crush Ptitim to fine crumbs using a food processor. Melt the chocolates, butter, heavy cream, coffee, and chocolate powder. Combine with the Ptitim crumbs, press into a 24 cm round cake pan lined with parchment, and freeze for 30 minutes.
- Vanilla Cream Layer: Whip together heavy cream, milk, powdered sugar, pudding mix, and vanilla extract in a mixer until firm yet soft. Spread over the chilled base and freeze for 2 hours.
- Chocolate Ganache: Melt both chocolates with heavy cream. Once cooled to room temperature, pour over the vanilla layer. Freeze for an additional hour.
- Finishing Touches: Keep the cake frozen, and move it to the fridge 2 hours before serving. Optionally, decorate with chocolate pearls or toasted coconut.
Indulge in this Chocolate and Vanilla Dream Cake for an unforgettable dessert experience!
