Learn to make the popular Lebanese Lazy Cake, an indulgent fudgy no-bake chocolate cake with tahini and pistachios.
Prep Time10 minutesmins
Cook Time5 minutesmins
Chilling Time4 hourshrs
Total Time4 hourshrs15 minutesmins
Course: Dessert
Cuisine: arabic, lebanese, middle eastern
Servings: 9pieces
Author: Famidha Ashraf
INGREDIENTS
For the chocolate sauce
200gramsbittersweet chocolate chopped
28gramsunsalted buttercut into cubes
⅔cupwhite sugaradjust as per taste
3tablespoonstahini
½cupcream(heavy or whipping cream)
1teaspoonvanilla extract
For the lazy cake
200gramstea biscuits (cookies)roughly crumbled
3tablespoonschopped pistachios
INSTRUCTIONS
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.
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.