14 Servings
6 Hours, 30 Minutes
Allergens
This cake takes rum balls to a whole new level, adding cream and ganache for an incredible layered dessert that is so simple to make. Make it pareve or dairy, according to your personal preference. A great activity for kids who want to help out on Erev Shabbos!
Break the tea biscuits into fairly big pieces.
Place chocolate, butter (or margarine, or oil), sugar, and milk into a saucepan. Stir over medium heat until you have a smooth cream. Remove from heat and add the tea biscuits.
Mix well and pour into a 9- x 13-inch baking pan. Freeze.
Beat cream for the topping with vanilla pudding until firm. Spread over biscuit mixture in pan.
Freeze for two hours.
Melt chocolate in a microwave or a double boiler. Add the cream and mix with a whisk until well blended. (If using dairy cream, you can heat it in a pot first to make it easier to mix.)
Pour over cake and smooth with a spatula.
Return the pan to the freezer until ready to serve.
Fantastic This comes out beautiful, cuts clean nice squares, is delicious and easy too. I made 2 double recipes and came out amazing!
We’re so glad you enjoyed!
Substitute for parve whipping cream I would like to make this parve, but I don’t like to use parve whipping cream due to the chemicals. What can I use as a substitution for the parve whipping cream in the topping and ganache?
I would use coconut milk!