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Dairy
Easy
6 Hours, 30 Minutes
Diets 
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!
7 ounces (200 grams) Elite Bittersweet Chocolate
3 and 1/2 ounces (100 grams) butter or margarine, or 1/4 cup canola oil
1/2 cup sugar
1 cup milk or pareve milk, such as Gefen Almond Milk
8 ounces heavy cream or pareve whipping cream
3 tablespoons Gefen Instant Vanilla Pudding mix
3 and 1/2 ounces (100 grams) Geneve Milk Chocolate or bittersweet chocolate
1/2 cup (100 ml) heavy cream or pareve whipping cream
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.
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very yummy frozen or not its a desert that goes fast!
Hi – is this supposed to be served frozen?
When I make this cake, I store it in the freezer but take it out an hour before serving so it’s cold but not frozen when eating.
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!
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!