Chocolate Lazy Cake with Tahini and Pistachio

A rich, fudgy and super decadent easy lazy cake with chocolate, tahini and pistachio is indulgent and absolutely addictive! You can call this a No-Bake Chocolate Cake, a Chocolate Biscuit Cake or an Overnight fridge Cake and you can make it in many different ways to please your tastebuds! 

Chocolate Lazy Cake with Tahini and Pistachio

Don't the cut Lazy Cake slices look damn pretty? and those green slivered pistachios and biscuits encased in rich chocolate? and remember the added flavour note of tahini and orange blossom water? Not a fan of OBW? then add rose water or the good old vanilla extract. Don't like tahini? then add any other nut butter you prefer. 

How to make Lazy Cake?

It is so easy to make! Make a delicious silky smooth chocolate sauce by just melting chocolate with butter and heavy cream or whipping cream. Add desired flavours, like tahini and orange blossom water. Pour into the bowl of chopped nuts and crushed biscuits and fold it to coat every piece. That's it. Pour into a pan and let it chill overnight before indulging. The chilling time firms up the cake and allows the flavours to mingle that you won't be able to stop with one slice. 

An even easier method is using cocoa powder, butter and sweetened condensed milk which was my first attempt. I tried making it like a chocolate salami by wrapping the mixture into a log. But the second attempt and the recipe here is a better version that F and I loved. 

What makes this version better than the Condensed milk version? I believe it is to do with the warm chocolate sauce that biscuits soak up rendering soft but firm slices just like cakes but yet fudgy!

Chocolate Lazy Cake with Tahini and Pistachio

Substitution options

  • Besides pistachios, you can go for other nuts like almonds, hazelnuts, macadamia, peanuts, pecans or walnuts as an excellent choice. 
  • I have used Good Day Pistachio because that is what I had and I made this recipe mainly to use up the biscuits. However, you can use any choice of biscuits like butter cookies, Marie biscuits, milk bikes or the more common digestive biscuits. 
  • Tahini is the highlight but I know some of you may not be a fan then use any other nut or seed butter or just use condensed milk instead
  • Milk chocolate can be replaced with more cocoa powder and more butter. Details below. 
Chocolate Lazy Cake with Tahini and Pistachio
For the round slices, all you need to do is dump the mixture on one end of the large foil and start rolling the foil to form a log shape. Seal both the ends by twisting the foil and place it in the freezer for overnight. Slice and serve.

Don't have enough chocolates? 

How to substitute chocolate with cocoa powder?

For every 28gms of unsweetened chocolate, you can use 3 tablespoons (18 grams) cocoa powder and 1 tablespoon (14 grams) of unsalted butter.

28 grams unsweetened chocolate = 18 grams cocoa powder + 14 grams unsalted butter

In this recipe, I have used 100gms chocolate which can be replaced with 10tbsp cocoa powder and 56gms butter.


Chocolate Lazy Cake with Tahini and Pistachio

Chocolate Lazy Cake with Tahini and Pistachio 

INGREDIENTS

For the chocolate sauce:
100gms milk chocolate 
60gms cocoa powder (10 tbsp)
100gms unsalted butter
1/2 cup heavy cream or whipping cream
1 tablespoon tahini paste
2 tablespoons of stevia or 6 tablespoons of regular sugar (adjust as per taste and chocolate used)
1/2 teaspoon orange blossom water or vanilla extract
dash of salt

For the lazy cake:
200gms good day pistachio cookies or Marie biscuits 
2 to 3 tablespoons of slivered pistachios

METHOD

Prepare the Chocolate Tahini Sauce:
  1. Chop the chocolate into smaller pieces
  2. Cut the butter into smaller cubes 
  3. Add all the sauce ingredients into a deep saucepan and place on low flame
  4. Whisk the mixture over low heat until all the ingredients melt and form a shiny sauce
  5. Switch off and keep aside to cool slightly
Prep the cookies and nuts:
  1. Break down the cookies into smaller pieces either crushing in a bag or do one by one into a large bowl
  2. Stir in the slivered pistachios
Chocolate Lazy Cake with Tahini and Pistachio

Prepare the lazy cake:
  1. Line a square dish with foil that extends outside on all sides
  2. Pour the prepared sauce over the crushed cookies 
  3. Fold the mixture using a spatula until all the cookies are coated with chocolate sauce
  4. Transfer the cookie mixture into the pan and spread and level to fit the pan
  5. Cling wrap and refrigerate for 6 to 8 hours or overnight
Serve the Lazy Cake:
  1. Remove the cake out of the pan holding the extended foil 
  2. Cut into squares of the desired size using a sharp knife
  3. Serve immediately
  4. Place back the leftovers into the pan with the foil, cling wrap and refrigerate or freeze for later 

PIN for Later

Chocolate Lazy Cake with Tahini and Pistachio

Comments

FACEBOOK

INSTAGRAM