A rich and fudgy no-bake chocolate lazy cake with tahini and pistachio without using condensed milk. Call this a no-bake biscuit cake or an overnight fridge cake, you will love how easily you can make this delicious treat.
This is not only popular in Lebanon but across the globe with little difference in the recipe and name. Remember rocky road? chocolate salami? and our very own Indian marie biscuit log cake?
My lazy cake with tahini recipe is without using sweetened condensed milk and yet is so easy to make!
I just want to mention that I love sweetened condensed milk and it is the best thing to dip and lick. Have you carefully licked clean the lid of the can before discarding it? I do. I just wanted to make sure that a lazy cake can be made without condensed milk too.
Why without condensed milk?
An easier method would be to use cocoa powder, butter and sweetened condensed milk. Super easy and tasty treat in a jiffy, true to its name. But I found this kind melts quickly especially in humid weather. It gets messy to serve and eat, not that I mind.
The without-condensed-milk version has the warm chocolate sauce that biscuits soak up resulting in soft but firm fudgy slices. This does not sweat and melt away when kept outside, unlike the sweetened condensed milk version.
So, if this is what you are looking for, then let's check what you will need to make this.
- chocolate: Use the best chocolate you can get. I have tried with milk, dark, bittersweet etc. You will need to adjust the sweetness as per the chocolate used.
- butter: unsalted
- cream: I tend to have whipping cream stock but you may use heavy cream or thick cream.
- sugar: You will need sugar or equivalent dry sweetener like stevia.
- vanilla extract or essence
- biscuits: Any thin tea biscuits like Marie or milk bikis will work great. I found digestive cookies are too thick and would need more chocolate sauce to make up for the fudgy factor.
- pistachios: You can use any choice of nuts.
See quantities on the recipe card at the bottom of the post.
How to make Lazy Cake?
First thing is to keep your ingredients ready to use.
- break the biscuits roughtly into large and small pieces with your hands or in a bag with rolling pin. I like to do with hands to have more control. We don' want to too much powder.
- chop the chocolate and butter to similar size so they melt together easily.
Next, prepare the chocolate sauce. Use a heavy-bottomed saucepot on a lowest heat to prevent burning the chocolate. You may set up the double-boiler method for safe results.
Make the chocolate sauce by melting the chopped chocolate with butter and sugar. Whisk in the cream, tahini and vanilla until silky smooth sauce. Taste and check the sweetness and add more if required at this stage.
Pour the sauce into the bowl of crumbled biscuits and fold it to coat every piece. Lastly, transfer it into a lined pan and let it chill overnight before indulging.
For the round slices, all you need to do is dump the mixture on one end of the large parchment paper and start rolling to form a log shape. Seal both ends by twisting them and place them in the freezer overnight. Slice and serve. Don't have enough chocolates?
How to substitute chocolate with cocoa powder?
For every 28 grams of unsweetened chocolate, you can use 3 tablespoons (18 grams) of cocoa powder and 1 tablespoon (14 grams) of unsalted butter. You will have to add sweetener to taste.
28 grams unsweetened chocolate = 18 grams cocoa powder + 14 grams unsalted butter
In this recipe, I have used 200 grams of chocolate which can be replaced with 20 tablespoons (120 grams) of cocoa powder and 112 grams of butter.
- Taste the chocolate sauce before adding the biscuits. If it is not sweet enough for you, add more sugar. If it is too sweet, add cocoa powder so it dissolves faster than chocolate.
- freezer-friendly: You can store the lazy cake in the freezer and pull it out any time you want, cut a few slices, and place it back in the freezer. No better easy treat end of a long work day.
- Shape the way you want. You can make this in a loaf pan, brownie pan or springform pan or like mentioned, roll into a log.
- heavy-bottomed saucepot - to make the chocolate sauce
- 7x7 square pan
- mixing bowls
Store any leftover lazy cake with tahini in the fridge or freezer. Make sure to wrap in a cling film and place in air-tight box. You don't need to thaw.
Chocolate Lazy Cake with Tahini and Pistachio
For the chocolate sauce
- 200 grams bittersweet chocolate chopped
- 28 grams unsalted butter cut into cubes
- ⅔ cup white sugar adjust as per taste
- 3 tablespoons tahini
- ½ cup cream (heavy or whipping cream)
- 1 teaspoon vanilla extract
For the lazy cake
- 200 grams tea biscuits (cookies) roughly crumbled
- 3 tablespoons chopped pistachios
Prepare the Chocolate Tahini Sauce
- Add all the sauce ingredients into a thick-bottomed small saucepot and place on low flame. You may do this in a double-boiler or bain-marie method to prevent burning.200 grams bittersweet chocolate, 28 grams unsalted butter, ⅔ cup white sugar, 1 teaspoon vanilla extract
- Whisk the mixture over low heat until all the ingredients melt and form a shiny sauce. If you see the butter separate, continue whisking until homogenous. Taste and add more sugar if required. Switch off and keep aside to cool slightly.3 tablespoons tahini, ½ cup cream, 1 teaspoon vanilla extract
Prepare the lazy cake
- Add the roughly crumbled cookies and pistachios to a large bowl.200 grams tea biscuits (cookies), 3 tablespoons chopped pistachios
- Line a square dish with baking paper or foil that extends outside on all sides. If you like round slices, skip the pan and just roll the lazy cake in foil or parchment paper into a log.
- Pour the prepared chocolate sauce over the crushed cookies and fold the mixture using a spatula until all the cookies are coated.
- Transfer the cookie mixture to the lined pan and spread and level to fit the pan. Cover the top with the excess and also cling wrap. Refrigerate or freeze for 4 to 6 hours or overnight.
Serve and store
- Remove the lazy cake from the pan. Cut into squares of the desired size using a sharp knife and serve immediately with tea or coffee.
- Place back the leftovers into the pan with the foil, and cling wrap and refrigerate or freeze for later.
Did you make this recipe? Let me know!