Cookbook:No-Bake Chocolate Pie

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No-Bake Chocolate Pie
Category Dessert recipes
Servings 10-12
Time 10 minutes prep,
~30 minutes cooking
Difficulty Medium

Cookbook | Ingredients | Recipes | Dutch Cuisine | Desserts

This is an old Dutch recipe for a very 'powerful' chocolate pie.

Ingredients[edit]

Crust[edit]

  • 2-3 packs of 'marie' biscuits (also known as 'rich tea' biscuits)
  • cold black coffee or other taste makers

Filling[edit]

  • 150/200 gram cocoa powder
  • 150/200 gram granulated sugar
  • 250-500 grams of butter (use about 750grams or something for more then 2 layers of biscuits, and adjust cocoa/sugar amount to match or adjust to taste)
  • some milk (about 1 cup)

Topping[edit]

  • chocolate sprinkles

Tools[edit]

  • A dish of some sort with high enough edges (this is important too, an apple pie baking mold or similar 'springform' will probably do. about 26cm in diameter)
  • A cooking pot that can take all the filling ingredients
  • A spoon (preferably a wooden spoon)

Procedure[edit]

  1. Take a wide/big pan and melt the butter
  2. Add the sugar and stir/dissolve this into the butter
  3. Stir the cocoa through the sugar/butter mixture. optionally make this a little more liquid with some milk (not too much!!)
  4. Take the biscuits and dip them into the cold black coffee. put these on the bottom of the dish.
  5. After creating a layer of biscuits pour/smear the chocolate mix on top of it then make another layer with dipped biscuits and pour/smear another layer of chocolate
  6. Repeat this until you run out of chocolate/biscuits.
  7. Finally place the chocolate sprinkles on top and put it in the fridge until it's hard enough to consume.
  8. Enjoy!

Notes, Tips, and Variations[edit]

  • Measurements shouldn't be taken to be precise, play with the amounts to your likings
  • Milk is optional, too much will make the cake less solid
  • Coffee is optional. Addition is to taste.

Vegan Variation[edit]

Remove the milk, remove the chocolate sprinkles(unless you have vegan ones) and replace the butter by 2/3 soy butter and 1/3 margarine, or just all margarine.