Zutaten für Paradise Cake
- 20-24 Petit Beurre biscuits (or similar cookies)
- 1/2 cup (1 stick) unsalted butter
- 12 ounces semi-sweet chocolate chips
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder (or 1 tbsp strong brewed coffee)
- 4 large eggs, separated (4 yolks, 4 whites)
- 2 tablespoons coffee or chocolate liqueur (optional)
- 1 (3.4 ounce) package instant vanilla pudding mix
- 4 cups heavy whipping cream (2 cups for cookie layer, 2 cups for vanilla layer)
- Optional: chocolate syrup or shaved chocolate (for garnish)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Paradise Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Paradise Cake
- **Cookie Layer:** In a medium bowl, pour 2 cups of heavy whipping cream. Dip about 20-24 graham crackers (or similar cookies) into the cream, one at a time, ensuring they are lightly coated. Arrange them in a single layer in a greased 9x13 inch baking pan.
- **Set aside** the cookie layer while you prepare the chocolate layer.
- **Chocolate Layer:** In a microwave-safe bowl, combine 1/2 cup (1 stick) unsalted butter, 12 ounces semi-sweet chocolate chips, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, and 1 teaspoon instant espresso powder (or 1 tbsp strong brewed coffee). Microwave in 30-second intervals, stirring after each, until melted and smooth. Alternatively, melt over low heat on the stovetop, stirring frequently.
- **Mix thoroughly** until all ingredients are fully combined and smooth.
- **Remove from heat** and let cool slightly.
- **Add Egg Yolks:** Add 4 large egg yolks one at a time to the chocolate mixture, mixing well after each addition.
- **Add Liqueur:** Stir in 2 tablespoons of your favorite coffee or chocolate liqueur (optional).
- **Whip Egg Whites:** In a clean, dry bowl, whip 4 large egg whites until stiff peaks form. Gently fold the whipped egg whites into the chocolate mixture until just combined.
- **Pour Chocolate Layer:** Pour the chocolate mixture over the cookie layer in the baking pan.
- **Refrigerate:** Refrigerate for at least 1 hour, or preferably longer, to allow the cake to set completely.
- **Vanilla Layer:** In a separate bowl, whip 1 (3.4 ounce) package instant vanilla pudding mix with 2 cups of heavy whipping cream until smooth and creamy.
- **Chill Vanilla Layer:** Refrigerate the vanilla pudding mixture in a small bowl until serving time.
- **Serving Time:** Spread the chilled vanilla pudding mixture evenly over the set chocolate layer.
- **Optional Garnish:** Drizzle with chocolate syrup or shaved chocolate for an extra touch of decadence.
- **Enjoy!** Prepare yourself for compliments galore!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
44g
Fat
122g
Carbs
6g
