This healthier version of the chocolate classic had everyone in our house in stitches. Especially the kids liked the flaky biscuit dough. A delicious and easy recipe for a no-bake cake.
You need for the dough:
- 1 cup oatmeal
- 1/2 cup powdered sugar
- 1/2 cup (125g) room temperature butter
- 2 tbsp cocoa powder 1 cup flour pinch of salt
For the cherry filling:
- 1 small teacup (100ml) cherry juice
- 1/2 package jelly
- 2 tablespoons sugar
For the cocoa filling:
- 1 packet (200ml) whipping cream
- 1 package (200g) dark chocolate
- 2 tbsp cocoa
- 3-4 tbsp caster sugar
- 1 packet (250g) mascarpone
- 1 cream thickener
- 3 tbsp coconut fat
- Put the oats and sugar in a food processor and chop to a fine meal. Add the sifted flour, cocoa powder, butter and salt and work into a smooth dough.
- Grease the tin well and crumble the dough into the tin, pressing it evenly with your hands into the bottom of the tin as well as into the sides of the tin.
- I recommend using a bowl with a removable base or a smooth pattern, this way the dough is easier to remove later.
- Put the dough in the fridge for an hour or in the freezer for 20 minutes. Remove the firm dough from the tin.
- For the cherry layer, put the cherry juice, sugar and jelly in a saucepan and heat, stirring. When the mixture has a thick pudding consistency, spread over the pastry and leave to set briefly.
- Meanwhile, heat the cream and melt the finely chopped chocolate in it, along with the cocoa and coconut fat. A creamy consistency will form. Let the filling cool.
- Add the thickener to the cooled mixture and whisk until the mixture thickens a little.
- Then add the mascarpone and stir. Spread the filling over the set cherry layer and refrigerate for 2-3 hours to set before serving.