Soviet kids invented this no-bake cake in 1960s apartments where ovens were banned—just cookies and condensed milk.
Lazy Cake
Indulge in the delightful nostalgia of Lazy Cake, a no-bake wonder that combines crunchy biscuits with rich chocolate for a treat that’s as easy to make as it is satisfying! With just a few simple ingredients and a chill in the fridge, you’ll create a decadent dessert that’s perfect for sharing—or keeping all to yourself. Get ready to impress your friends and family with this scrumptious, timeless classic!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 2 tablespoons of butter at room temperature (28 g)
- 2 tablespoons of cream (30 ml)
- 2 cups of liquid milk (480 ml)
🫙Pantry Staples(4)
- 100 grams of chocolate pieces (3.53 oz)
- 100 grams of chocolate for topping (3.53 oz)
- 3 tablespoons of cocoa (45 ml)
- 3 tablespoons of sugar (45 ml)
📦Other(1)
- 400 grams of plain or chocolate-flavored biscuits (14.1 oz)
👨🍳 Instructions
- 1
In a pot, combine 2 cups of liquid milk, 3 tablespoons of sugar, 3 tablespoons of cocoa, and 2 tablespoons of room temperature butter. Mix all the ingredients cold.
- 2
Place the pot on the heat while stirring continuously until the mixture reaches boiling point. Once it boils, reduce the heat and let it simmer for 5 minutes.
- 3
Remove from heat and add 100 grams of chocolate pieces, stirring until melted. Allow the mixture to cool to room temperature.
- 4
Break 400 grams of biscuits into medium-sized pieces and add them to the chocolate mixture, mixing well.
- 5
Wrap the mixture tightly in plastic wrap and shape it into a roll or triangle. Cover with aluminum foil and freeze for 2 hours or overnight.
- 6
After freezing, melt 100 grams of chocolate with 2 tablespoons of cream and pour it over the frozen rolls. Cut and serve, garnishing as desired.
💡 Pro Tips
- ✓Heat your chocolate mixture to exactly 185-190°F before adding chocolate pieces to ensure complete melting without seizing from overheating.technique185-190°F
- ✓Cool the chocolate mixture to 70-75°F before adding biscuits to prevent them from becoming soggy and losing their structural integrity.timing70-75°F
- ✓Use digestive or tea biscuits with 3-5% moisture content rather than soft cookies, as they maintain texture better when absorbing the chocolate mixture.ingredient3-5% moisture
- ✓Wrap the shaped roll in plastic wrap with 50% overlap and compress firmly to eliminate air pockets that cause cracking during freezing.technique50% overlap
- ✓For the final chocolate coating, maintain cream temperature at 95-100°F when mixing with melted chocolate to create a glossy ganache that won't crack when set.technique95-100°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Soviet kids invented this no-bake cake in 1960s apartments where ovens were banned—just cookies and condensed milk.
Lazy Cake
Indulge in the delightful nostalgia of Lazy Cake, a no-bake wonder that combines crunchy biscuits with rich chocolate for a treat that’s as easy to make as it is satisfying! With just a few simple ingredients and a chill in the fridge, you’ll create a decadent dessert that’s perfect for sharing—or keeping all to yourself. Get ready to impress your friends and family with this scrumptious, timeless classic!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 2 tablespoons of butter at room temperature (28 g)
- 2 tablespoons of cream (30 ml)
- 2 cups of liquid milk (480 ml)
🫙Pantry Staples(4)
- 100 grams of chocolate pieces (3.53 oz)
- 100 grams of chocolate for topping (3.53 oz)
- 3 tablespoons of cocoa (45 ml)
- 3 tablespoons of sugar (45 ml)
📦Other(1)
- 400 grams of plain or chocolate-flavored biscuits (14.1 oz)
👨🍳 Instructions
- 1
In a pot, combine 2 cups of liquid milk, 3 tablespoons of sugar, 3 tablespoons of cocoa, and 2 tablespoons of room temperature butter. Mix all the ingredients cold.
- 2
Place the pot on the heat while stirring continuously until the mixture reaches boiling point. Once it boils, reduce the heat and let it simmer for 5 minutes.
- 3
Remove from heat and add 100 grams of chocolate pieces, stirring until melted. Allow the mixture to cool to room temperature.
- 4
Break 400 grams of biscuits into medium-sized pieces and add them to the chocolate mixture, mixing well.
- 5
Wrap the mixture tightly in plastic wrap and shape it into a roll or triangle. Cover with aluminum foil and freeze for 2 hours or overnight.
- 6
After freezing, melt 100 grams of chocolate with 2 tablespoons of cream and pour it over the frozen rolls. Cut and serve, garnishing as desired.
💡 Pro Tips
- ✓Heat your chocolate mixture to exactly 185-190°F before adding chocolate pieces to ensure complete melting without seizing from overheating.technique185-190°F
- ✓Cool the chocolate mixture to 70-75°F before adding biscuits to prevent them from becoming soggy and losing their structural integrity.timing70-75°F
- ✓Use digestive or tea biscuits with 3-5% moisture content rather than soft cookies, as they maintain texture better when absorbing the chocolate mixture.ingredient3-5% moisture
- ✓Wrap the shaped roll in plastic wrap with 50% overlap and compress firmly to eliminate air pockets that cause cracking during freezing.technique50% overlap
- ✓For the final chocolate coating, maintain cream temperature at 95-100°F when mixing with melted chocolate to create a glossy ganache that won't crack when set.technique95-100°F