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[5 ingredients | 10 minutes+]
chocolate tim tam hedgehog
From Stonesoup
serves 10 – 12
A hedgehog is a chocolate based no bake ‘cake’ or slice that usually uses plain sweet biscuits (cookies) such as shortbread or digestives. It also often has nuts as well. I’ve gone for a minimalist chocolate extravaganza but feel free to add nuts if you like.
Tim Tams are THE best chocolate biscuit in Australia and possibly the world (although I’m a little biased as I used to work for the company that makes them). The thing I love about this creation is that the sweetness of the Tim Tams is balanced by the dark, dark, buttery, bitter chocolate and that the lovely crisp biscuit bases provide a satisfying textural crunch.
If you can’t get your hands on Tim Tams (they are available in the US during the winter from Pepperidge Farm), your favourite chocolate coated biscuit would be the next best thing (Penguins in the UK & Ireland). Or you could try shortbread or digestives for something a little less chocolatey.
If you prefer milk chocolate or even white, feel free to use them instead of the dark. And you can play around with the type of TIm Tams as well. I used the original milk chocolate here but thinking the dark or white ones would also be delish.
I was planning to make this again before I posted about it with double the amount of Tim Tams just to see what happens. But decided that it was better for my waistline if I didn’t. If you are feeling adventurous I think it would be more Tim Tammy and less richly chocolatey with 2 packs instead of one – but it’s just so decadent as is.
100g (3 1/2oz) butter
100g (3 1/2oz) dark chocolate – I used Lindt 70% cocoa solids
1 x 200g packet (7oz) Tim Tams
Line a 24cm x 12cm (approx 9 1/2in x 5in) loaf tin with baking paper or foil.
Place butter in a small saucepan over a medium heat until butter is only just melted. If it starts to sizzle it will be too hot and your chocolate might split. If this happens let it cool down a bit before proceeding.
Meanwhile break chocolate into small pieces. Cut Tim Tams into chunks about the size of a dice – the more rough and rustic the better.
Add chocolate to the butter and stir until it melts. If you’re struggling to get it to melt, pop it back on the stove on a very low heat for a few seconds at a time, stirring in between. Stir through Tim Tam chunks until well coated in chocolate and scrape the mixture into your prepared tin.
Smooth the top and refrigerate until set – about 30 minutes or so.
Chop into small chunks to serve.
And a note about the 10 minutes+
I’ve decided to create a new recipe category for things that are still simple and quick to make, and only require 10 minutes of active cooking time, but need some time to rest before they’re ready to eat. And the 5 ingredients is 5 or less.
Add to my Old Favourite Recipes
when i was a child in the 1950ies this was a much loved cake on our birthday parties
it was made out of cocosfat cocoa and leibniz keks
it was a time when people don’t have much money
i remember that i felt sick after the third slice ?
here it is called ‚kalter hund‘ (cold dog) ?
I love the idea of a ‘cold dog’ birgit 🙂