The coffee pudding cake with a crunchy base is made with homemade coffee pudding, revamped in form and texture. It’s very easy to make and, above all, it’s an original dessert. With a few chocolate biscuits, you will make the base, then pour the pudding mixture on top, add a sprinkle of cocoa, and you’re done.
To make the coffee pudding cake with a crunchy base I used cow’s milk and butter, but it can also be made in a vegan version by replacing these two ingredients with plant-based milk and margarine. Moreover, it does not contain gelatin but the plant-based thickener agar agar.
It’s fresh and light, and it will be a dessert you’ll want to make again. Also try the cold cake with yogurt and melon.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8 People
- Cuisine: Italian
Ingredients
- 7.1 oz cocoa biscuits (I used chocolate digestives)
- 6 tbsp butter (or plant-based margarine)
- 3.6 cups whole milk (or plant-based milk)
- 5.1 oz coffee (with 4 pods if making with a coffee machine)
- 1/2 cup sugar
- 1 tsp agar agar (or Kuzo or other gelling thickener)
- to taste unsweetened cocoa powder
- a few coffee beans
Preparation
Finely blend the cocoa biscuits with a mixer. Then add the softened butter and knead the mixture with your hands.
Place a round sheet of parchment paper on the mold and then spread the biscuit mixture on top (I used an 18 cm springform pan). Press and level it well, then put the pan in the refrigerator for 1 hour.
Prepare the coffee, make it quite strong. If you have an electric coffee machine, make it with about 4 pods, and you will have the recipe’s dose.
In a saucepan, put the milk and coffee, then remove 50 ml of liquid. In this half glass of milk and coffee, dissolve the agar agar and let it sit for 10 minutes.
Add the sugar to the milk and coffee and put the saucepan on the stove over low heat. When it reaches the first boil, add the separately dissolved agar agar and stir with a whisk for 1 minute. Turn off the heat and let it cool slightly.
Take the mold with the biscuit base and pour the liquid pudding over it. Return it to the refrigerator and let it solidify for at least 2 hours.
When the pudding is solid, sprinkle a thin layer of unsweetened cocoa powder on top, open the springform pan, and lifting it from the base with the parchment paper, place it on the serving plate. Garnish with a few coffee beans and serve.
