How is Ramadan going so far, everyone?!
Ramadan is in full swing at my end. You will find three angels and I say that in a very respectful and sarcastic manner, fasting, praying, being nice, sleeping …a little more sleeping, haha!! Jokes apart they are nice kids helping me collect and make our annual “Eidi packs”. I don’t know if you guys remember, but last year I mentioned in my blog that every Ramadan I try to collect “Eidi” for people around me who can’t afford to enjoy Ramadan and the following festival of Eid-ul-Fitr. I find so much hope and satisfaction from the fact that there are so many people out there who are gracious and helpful and remember to help others who are not as fortunate as we are. Summer vacations just started all around as well and I feel like they are a blessing in disguise for all kids as this Ramadan the days are both long and hot, making it quite strenuous to fast.
This week I’m posting one of the most requested recipes. Super easy and extremely delicious, commonly known as Cold Cakes. These are also known as no-bake chocolate cakes/slices/rounds and are quite popular for obvious reasons. They originated in England. I started making these when my kids were young and would demand a new desert every day. It was difficult to cope with their demands at first and I kept looking for easy to make recipes with readily available ingredients. I have made Cold Cakes with a bunch of different recipes over the years and even though my children seemed to like them, I was never fully satisfied. I kept alternating the recipe by adding or removing ingredients to suit my taste. Finally after a bunch of years I have customized cold cakes into my own version, that I like and taste like perfection.
Makes 10-12 slices |Recipe Prep:Sabeeka| Photography: Sabeeka|
- 130 grams Marie or Digestive biscuits
- 1/2 cup Caster sugar
- 4 tbsp dry milk powder, (I used Nido)
- 200 grams cream
- 3 tbsp coco powder (heaped)
- 200 grams baking chocolate
- Break the biscuits into small pieces and keep aside.
- In a small bowl, mix the coco powder and dry milk powder (nido) together.
- Using a double broiler melt the chocolate, sugar and cream. We use the double broiler method because we want the chocolate to melt and not cook.
- Mixing slowly using a whisker, add the coco powder and nido mixture from step 2.
- Heat the mixture until it thickens, making sure to keep a low flame which would prevent the formation of bubbles. Keep mixing continuously.
- Once the mixture is thick enough, take it off the flame, add the biscuits and mix.
- Spread cling wrap on a flat surface and place this mixture in the centre. Now make this into a sausage roll and freeze for 10 minutes.
- After 10 minutes, roll it again to make sure its shaped perfectly and place it back in the freezer for about an hour.
- When it’s properly chilled, remove the cling wrap and using a sharp knife, cut it into one inch thick slices.
You can also add some roasted chopped walnuts or hazelnuts to make these more scrumptious.
The recipe is very simple and easy to make, and I have found this to be the perfect combination for making cold cakes. It’s the perfect balance of the two main ingredients and lets them shine through without overpowering any of the basic flavors. I still remember making cold cakes for my daughter’s parties and all her friends devouring them instantly. They even remembered having these after all these years. Oh, and did you know this fun fact that Prince William ordered cold cakes at his wedding, he loves them too. Happy Iftaari!
Aa jao bachon “cold cake” tayyar hai!!