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Home Arretjescake

Arretjescake

No-bake Classic Dutch Dessert Coffee table Party Easy

Arretjescake is a recipe that survives generations, and for good reason. You don’t need an oven, just a few ingredients and a fridge. The result is a rich, smooth cake with a crunchy bite from the biscuits. Slice it into small pieces and serve on cake plates for a cozy afternoon with coffee. A simple recipe becomes a real moment to enjoy together.

x_ckl_recipe_markerArretjescake Arretjescake is a no-bake classic from Dutch homes: creamy, chocolatey and packed with biscuits. Perfect for sharing on a small cake plate. How to make arretjescake? Dessert Dutch 10 servings 20 min 4 hours 4 hours 20 min

Melt the butter over low heat in a saucepan. Remove the pan from the heat as soon as the butter has melted. Do not let the butter brown, as that will add a bitter taste.
Add the light brown sugar and the cocoa powder to the melted butter and stir well with a wooden spoon or spatula until everything is dissolved and you have a smooth, glossy mixture.
Beat the eggs in a separate bowl. While stirring, add them to the cocoa mixture. Keep stirring so the eggs don’t cook from the heat of the mixture. Then place the pan back on very low heat for another minute and stir continuously until the mixture thickens slightly. Remove the pan from the heat.
Break the tea biscuits into large pieces. Not too fine, as the chunks give the cake its characteristic crunchy bite.
Fold the broken biscuits into the chocolate mixture and mix well so all the biscuits are coated.
Line a cake tin with plastic wrap. Spoon the biscuit mixture into the tin and press it down firmly with the back of a spoon. This gives you a neat, sliceable cake without air pockets.
Cover the tin and chill it in the fridge for at least 4 hours, or better: overnight. The cake must be completely set before you cut it.
Take the cake out of the fridge, turn it out carefully onto a cutting board and remove the plastic wrap. Slice the cake into slices or small squares and serve immediately.

No-bake Classic Dutch Dessert Coffee table Party Easy 200 g butter 200 g light brown sugar 4 tablespoons unsweetened cocoa powder 2 eggs 400 g tea biscuits (biscuit cookies) Saucepan Wooden spoon or spatula Mixing bowl Cake tin Plastic wrap Cutting board Knife Black Dessert Plates black-dessert-plates Cake Plates cake-plate Cake Pans cake-moulds Baking utensils baking-utensils Cosy & Trendy Tapas Plates Streetfood ø 13 cm - 10 Pieces Cosy & Trendy ["Tapas"] ASA Selection Cake plate Saisons Sand ø 15 cm Asa Selection ["Cake plate"] Birkmann bake form / Cake form Contoura Modern - cast aluminum - 15.5 x 26.5 cm Birkmann Contoura Cosy & Trendy Cake Plates Quintana Blue ø 14 cm - 4 Pieces Cosy & Trendy Gebaksbordje Cosy & Trendy Serving Spoon Delish Eco Wood 31 cm Cosy & Trendy Pollepel GreenPan Bakeware Set Padova Reserve Oxford Blue 6-piece - ceramic non-stick coating Green Pan Bakset Villeroy & Boch Cake plate Afina - ø 17 cm Villeroy & Boch ["Cake plate"] Cosy & Trendy Wooden Cutting Board with Juice Groove - Acacia End Grain - 46 x 33 cm Cosy & Trendy Snijplank Summer Raspberry Cake with Pistachio & White Chocolate foodies-summer-raspberry-cake-with-pistachio-white-chocolate Monchou cake foodies-monchou-cake Kruidnoten cheesecake foodies-kruidnoten-cheesecake Red Velvet Cake foodies-red-velvet-cake Speculaas cheesecake foodies-speculaas-cheesecake Classic Chocolate Cake with Ganache foodies-classic-chocolate-cake-with-ganache

Recipe

Arretjescake

Arretjescake is a no-bake classic from Dutch homes: creamy, chocolatey and packed with biscuits. Perfect for sharing on a small cake plate.

Course	Dessert
Kitchen	Dutch
Servings	10 servings

Preparation time

Preparation time	20 min
Cooling time	4 hours
Total	4 hours 20 min

Equipment

Saucepan
Wooden spoon or spatula
Mixing bowl
Cake tin
Plastic wrap
Cutting board
Knife

Ingredients

200 g butter
200 g light brown sugar
4 tablespoons unsweetened cocoa powder
2 eggs
400 g tea biscuits (biscuit cookies)

How to make arretjescake?

Melt the butter over low heat in a saucepan. Remove the pan from the heat as soon as the butter has melted. Do not let the butter brown, as that will add a bitter taste.
Add the light brown sugar and the cocoa powder to the melted butter and stir well with a wooden spoon or spatula until everything is dissolved and you have a smooth, glossy mixture.
Beat the eggs in a separate bowl. While stirring, add them to the cocoa mixture. Keep stirring so the eggs don’t cook from the heat of the mixture. Then place the pan back on very low heat for another minute and stir continuously until the mixture thickens slightly. Remove the pan from the heat.
Break the tea biscuits into large pieces. Not too fine, as the chunks give the cake its characteristic crunchy bite.
Fold the broken biscuits into the chocolate mixture and mix well so all the biscuits are coated.
Line a cake tin with plastic wrap. Spoon the biscuit mixture into the tin and press it down firmly with the back of a spoon. This gives you a neat, sliceable cake without air pockets.
Cover the tin and chill it in the fridge for at least 4 hours, or better: overnight. The cake must be completely set before you cut it.
Take the cake out of the fridge, turn it out carefully onto a cutting board and remove the plastic wrap. Slice the cake into slices or small squares and serve immediately.

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The trick with arretjescake is the temperature. If the cocoa mixture is too hot when you add the eggs, they will curdle immediately and you’ll get lumps. Stir the eggs in quickly and continuously, then heat briefly on low. That little extra moment gives a bound, creamy mixture without raw eggs. Also press the mixture well into the tin so the cake slices neatly and the pieces don’t fall apart when serving.

Want to vary it? Add a handful of chopped walnuts or hazelnuts for extra crunch. You can also stir a splash of rum or a little vanilla extract into the chocolate for more depth of flavor. The cake keeps covered in the fridge for up to five days, though it will likely be eaten earlier. You can also freeze slices so you always have a piece on hand for unexpected guests.

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