Chocolate Lazy Cake with Tahini and Pistachio

Ingredients

• 200 grams bittersweet chocolate (chopped)
• 28 grams unsalted butter (cut into cubes)
• 2/3 cup white sugar (adjust as per taste )
• 3 tablespoons tahini
• 1/2 cup cream ((heavy or whipping cream))
• 1 teaspoon vanilla extract
• 200 grams tea biscuits (cookies) (roughly crumbled)
• 3 tablespoons chopped pistachios

Instructions

1. 1

   --- Prepare the Chocolate Tahini Sauce ---

2. 2

   Prepare the Chocolate Tahini Sauce: Add all the sauce ingredients into a thick-bottomed small saucepot and place on low flame. You may do this in a double-boiler or bain-marie method to prevent burning.

3. 3

   Prepare the Chocolate Tahini Sauce: Whisk the mixture over low heat until all the ingredients melt and form a shiny sauce. If you see the butter separate, continue whisking until homogenous. Taste and add more sugar if required. Switch off and keep aside to cool slightly.

4. 4

   --- Prepare the lazy cake ---

5. 5

   Prepare the lazy cake: Add the roughly crumbled cookies and pistachios to a large bowl.

6. 6

   Prepare the lazy cake: Line a square dish with baking paper or foil that extends outside on all sides. If you like round slices, skip the pan and just roll the lazy cake in foil or parchment paper into a log.

7. 7

   Prepare the lazy cake: Pour the prepared chocolate sauce over the crushed cookies and fold the mixture using a spatula until all the cookies are coated.

8. 8

   Prepare the lazy cake: Transfer the cookie mixture to the lined pan and spread and level to fit the pan. Cover the top with the excess and also cling wrap. Refrigerate or freeze for 4 to 6 hours or overnight.

9. 9

   --- Serve and store ---

10. 10

    Serve and store: Remove the lazy cake from the pan. Cut into squares of the desired size using a sharp knife and serve immediately with tea or coffee.

11. 11

    Serve and store: Place back the leftovers into the pan with the foil, and cling wrap and refrigerate or freeze for later.