Fusion Desserts Can Be Fun: This No-Bake Chikki Fudge Cake Recipe Is A Must Try
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With its combination of textures, crunchy, creamy, and fudgy, this cake is not just a dessert but a celebration of flavours.
News18
Desserts are decadence galore. This chikki fudge cake is a three-layered cake that fuses the crunchy, nutty delight of hazelnut chikki with the rich, velvety textures of dark chocolate and milk sandesh – two beloved Indian sweets reimagined as a modern cake.
The crackling hazelnut chikki layer provides a satisfying crunch made from toasted hazelnuts coated in caramelised sugar, while the dark chocolate sandesh layer offers deep, intense cocoa notes from 72% Belgian chocolate, melded with creamy cottage cheese. The milk sandesh layer, infused with cardamom and heavy cream, brings a soft, aromatic sweetness that balances the darker layers.
With its combination of textures—crunchy, creamy, and fudgy—this cake is not just a dessert but a celebration of flavors that will leave you craving more. Refrigerate briefly to set, slice, and serve this masterpiece to your guests, and watch them marvel at the genius fusion of Indian sweets and Western cake artistry. This recipe by Chef Guntas Sethi, Ambassador, European Union’s More Than Food Campaign, makes for an indulgent Chikki Fudge Cake that features in A Taste of Home with EU Tadka.
Chikki Fudge Cake Recipe
Ingredients:
For the Crackling Hazelnut Chikki Layer
• 1 cup hazelnuts
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tbsp unsalted Butter from France
• Pinch of salt
For the Dark Chocolate Sandesh Layer
• 1 cup creamy cottage cheese (malai paneer)
• 1/2 cup granulated sugar
• 1/2 cup Dark Chocolate Bar 72% Cocoa from Belgium
• 1 tbsp unsalted Butter from France
For the Milk Sandesh Layer
• 1 cup creamy cottage cheese (malai paneer)
• 1/2 cup granulated sugar
• 1/4 cup milk powder
• 1/4 cup heavy cream from Denmark
• 1 tbsp unsalted Butter from France
• 1 teaspoon cardamom powder
Method:
To make the Crackling Hazelnut Chikki Layer
• Preheat oven to 180°C (350°F).
• Spread hazelnuts on a baking sheet and toast for 10-12 minutes, or until fragrant.
• In a medium saucepan, combine sugar, and water. Place over medium heat and cook, stirring occasionally, until the mixture reaches 150°C (300°F) (hard-ball stage).
• Remove from heat and stir in Butter from France, and salt. Let cool slightly.
• Add toasted hazelnuts to the saucepan and stir until they’re evenly coated with the sugar mixture.
• Pour the mixture onto a greased surface, such as a silicone mat or a piece of parchment paper. Let cool and set.
• Break the chikki into pieces.
To make the Dark Chocolate Sandesh Layer
• In a blender or food processor, blend cottage cheese (paneer) until smooth.
• In a medium saucepan, combine the blended paneer, sugar, and Dark Chocolate from Belgium pieces. Cook over medium heat, stirring constantly, until the mixture thickens.
• Remove from heat and stir in butter from France and vanilla extract. Let it cool.
To make the Milk Sandesh Layer
• In a blender or food processor, blend paneer until smooth.
• In a medium saucepan, combine the blended paneer, sugar, milk powder, and heavy cream from Denmark. Cook over medium heat, stirring constantly, until the mixture thickens.
• Remove from heat and stir in butter from France and cardamom powder. Let cool.
Assembly
• On a serving plate or cake stand, create a layer of crackling hazelnut chikki.
• Spread a layer of dark chocolate Sandesh over the chikki layer.
• Top with a layer of milk Sandesh.
• Repeat the layers one more time, ending with a layer of milk Sandesh on top.
• Refrigerate for at least 30 minutes to set.
• Slice and serve.
About the Author
Abigail Banerji is a Senior Sub Editor with News18’s English desk. She brings 6 years of experience across both print and digital newsrooms, spanning editorial planning, reportage, copy editing, conte…Read More
