Arretjescake is a traditional Dutch no-bake chocolate biscuit cake. It is incredibly rich, dense, and famous for its crunchy texture. It is a “refrigerator cake”, meaning it sets in the fridge rather than being baked in the oven. The classic recipe uses only five main ingredients:
Arretjescake (Dutch No-Bake Chocolate Biscuit Cake)
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♦Prep time:10min ♦Cook time:15min ♦Chilling Time - 6 hours - overnight ♦Yield:6-8Servings.
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Arretjescake (Dutch No-Bake Chocolate Biscuit Cake)
Description
Arretjescake is a nostalgic, no-bake Dutch classic that sits somewhere between a rich chocolate fudge and a crunchy biscuit bar. Traditionally made with high-quality cocoa, butter, and crushed Maria biscuits, this "refrigerator cake" is prized for its dense, indulgent texture and striking mosaic appearance when sliced. Named after a 1920s cartoon character, it remains a staple of Dutch home baking due to its simplicity and the deep, dark chocolate intensity that perfectly offsets the snap of the tea biscuits.
Ingredients:
For Optional Icing:
Instructions
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Break the biscuits into almond-sized pieces.
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Mix the sugar and butter till light colored.
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If using Baking or Milk Chocolate, add to a small saucepan and melt on low heat. Add milk ( optional) to make it smoother. Add the sugar and butter mixture and heat till smooth.
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If using Cocoa powder, add it along with the mixed sugar and butter to a saucepan and heat gently, till smooth. Add milk if desired. It loosens the mixture.
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Add the egg, take off the heat, and stir rapidly till very smooth.
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Add the broken biscuits and stir well to coat evenly.
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Butter a half-loaf pan or small cake pan.
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Line the greased tin with parchment (wax) Paper.
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Press the chocolate biscuit mixture into the cake tin. Make sure the bottom is pressed into all the corners and sides well. (Remember, when inverted, this will be the top of your cake.
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Cover tin with cling film (Saran Wrap) and chill overnight for best results.
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To invert, First place the tin so that just the bottom is immersed in a basin of hot water for a few seconds.
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Pull at the parchment paper to lift the cake along with the paper.
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Invert onto a plate and remove the paper.
Optional Icing:
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This cake does not need icing, but if you like a glazed finish, melt the marshmallows along with butter, cream, and cocoa powder till smooth and apply it on the cake that has been chilled for at least 5 hours. Return to the fridge to set.
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Serve with whipped cream, butterscotch Ice cream, or just on its own! Enjoy.
Note
- Do not skip/leave out the parchment paper. You won't be able to get the cake out without the paper, or use cling wrap to line the tin as an alternative.
- Although it's tempting to serve after 5 hours, we strongly recommend the overnight refrigeration, as it makes all the difference.
