Hmm!!! if you’re in for a chocolate and sugar packed treat, this is what you need!
The recipe is a modified version of the original Dutch Arretjescake.
Since Arretjescake is officially made with lots of butter and raw eggs, it’s not really suited for pregnant ladies or elderly people. So I started off by finding a way to replace the raw eggs in this recipe. A colleague of mine suggested replacing each egg with about 2 tbs of (vanilla) custard. So I now had a pregnant-lady-proof version of this no-bake chocolate cake.
Then I realised that when I would take this cake with me to the office as a birthday treat, it would be nice to offer a vegan alternative as well. So I started thinking about ways to modify the recipe, and the end result is delicious!
You can even use gluten free biscuits to make this cake gluten free as well.
Ingredients (for 8 slices)
- 100 gr biscuits
- 100 gr sugar
- 50 gr cocoa powder
- 100 gr coconut oil
replace the coconut oil with the same amount of butter for the non-vegan version
- 2 tbs water
replace the water with the same amount of custard for a creamier non-vegan version
- 1 ziplock bag
- mixing bowl
- non-stick baking sheet
- cake mold or glass container
Preparation time: 15 minutes
Waiting time: 30 min in the freezer, or 2 hours in the fridge
You can make this cake in any quantity, as long as you keep to the relative quantities. For instance, last week I made a version with only 45gr of biscuits. Though please note: of you’re planning on creating more than 1 cake, it’s easier to split it up in batches. I’d keep to 200gr of biscuits as a maximum for one batch.
Start out with breaking the biscuits into small pieces. If you put the biscuits in the ziplock bag, you won’t even make a mess! The smaller the pieces of biscuit, the more compact your cake will be. If the pieces are too large (for instance, 1/4th of a biscuit is too large), you won’t be able to create a proper sticky mass.
Next up, mix the cocoa powder and sugar together, and add the water (or custard). You’ll notice that there are a lot more dry ingredients in your bowl than there is water, but this will work out eventually. The longer you keep whisking the three together, the darker your mix will become.
It’s easiest to melt the coconut oil (or butter) before adding it to the mix. Then just whisk everything together again. When using coconut oil, it’ll be quite hard to create a uniform substance, but that’s ok. Just make sure there are no lumps anymore.
All that’s left is to add the biscuits to the chocolate mix. Make sure that all pieces of biscuit are coated in chocolate. And then just put it in the cake mold and put it in the fridge to solidify.
If you can’t wait to have a taste, just like me, you can also put your cake in the freezer for half an hour. Just make sure you don’t forget to take it out again, or you’ll have an ice cake.
A small side note: if you’re not big on the whole vegan thing, I would suggest using butter for this recipe. The coconut oil makes it a lot harder to coat the biscuits with the chocolate mix, it takes a lot longer.
And then: enjoy your work! Just don’t pack your plate with multiple slices as you might with a normal cake, as this one is quite heavy.