Easy Krembo Cake (GF)

A slice of the Krembo cake on a plate with a fork.

5 from 1 vote

Enjoy the flavors of a classic Israeli Krembo in this easy-to-make Krembo Cake! A rich, gluten-free chocolate cake, topped with a creamy vanilla pudding, and finished with smooth chocolate. Perfect for Passover or any occasion, this make-ahead-friendly dessert will impress!

Prep Time15

Cook Time20

Refrigeration Time1 10

Total Time1 45

Course: Dessert

Cuisine: Mediterranean

Diet: Gluten Free

Servings: people

Calories: 497kcal

Author: Gwen Wolken

Equipment

1 Springform pan
1 Mixer

Ingredients

Base Layer

6 eggs at room temperature
pinch of kosher salt
¼ cup granulated sugar
1 packet (80 grams) chocolate pudding
1 teaspoon vanilla extract

Cream Layer

2 cups heavy whipping cream
¾ cup milk
1 packet (80 grams) vanilla pudding

Topping

2 cups semi-sweet chocolate chocolate bar finely chopped, or chocolate chips chopped
2 cups heavy whipping cream

Instructions

Base Layer

Preheat the oven to 350℉. Spray or line a 9" or 10" springform pan. Set aside.
Separate the eggs. Reserve the yolks. Add the whites to a mixing bowl. With a whisk attachment, whip on medium to break up the whites. Add a pinch of salt. Increase the speed to high and gradually add the sugar, whipping until stiff but moist peaks appear, about 5 minutes.
6 eggs, pinch of kosher salt, ¼ cup granulated sugar
Remove the bowl from the Kitchenaid mixer if using.
Add the egg yolks, one at a time, to the egg whites using a spoon or spatula.
Add the vanilla extract and gently mix to combine.
1 teaspoon vanilla extract
Add the chocolate pudding to the egg mixture in three separate batches, gradually folding the dry pudding mix into the eggs.
1 packet (80 grams) chocolate pudding
Pour the batter into the prepared pan.
Bake for 20 minutes.
Take the base layer out of the oven. Let cool for at least 15 minutes either in the refrigerator or on the stovetop.

Cream Layer

Using a clean mixing bowl, combine the heavy cream, milk, and vanilla pudding.
2 cups heavy whipping cream, ¾ cup milk, 1 packet (80 grams) vanilla pudding
Mix on low and then increase the speed to high for about 5 minutes until you have a thick cream.
Spread the cream over the chocolate base layer.
Chill in the refrigerator for about one hour.

Topping

In a medium saucepan over low heat, warm the cream until just simmering.
2 cups heavy whipping cream
Turn off the heat and add the chocolate. Swirl the pan to make sure all of the chocolate is submerged in the hot cream. Let sit for 3 minutes and then gently stir until smooth.
2 cups semi-sweet chocolate
After you have made your ganache, let it set so that it has thickened enough to cling to the cake. If it is still too warm, it will just run off and not create a thick enough layer to cover the cake. If it is too cool, it will be too dense and won’t spread on its own.
Take the cake out of the refrigerator. Loosen the sides of the springform pan so that the cake isn't sticking. Re-lock the springform pan. Pour the melted chocolate over the top and smooth it out.
Refrigerate for at least 10 minutes. Remove from the springform pan and serve.

Notes

Pour your ganache in one go to get a perfectly smooth finish on your cake with chocolate ganache, otherwise you may have drips instead of sheen.

Starting in the center of the cake, pour the ganache in a steady stream and work your way out to the edge in a spiral, making sure there are no bare spots.

Continue pouring over the edges, until the sides are completely covered. The ganache should be smoothing itself out as you pour.

If your chocolate ganache gets too firm, you can put it in the microwave or over a double boiler to warm for a few seconds.

You can also release the cake before you top it with chocolate. Place the cake on a serving tray and then pour the chocolate over. Either way works and both are easy.

Serve with whipped cream and fresh berries.

Store the cake in the refrigerator. It should last about 4 days.

You can make and freeze the base layer. Cover and store in the freezer for up to two months.

Nutrition