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Gooey Choco Croissant Cake
This fridge cake is any sweet tooth or chocoholic’s dream. It’s simple and easy to make and pretty addictive after your first slice. We don’t recommend eating it everyday, but it’s sometimes nice to be naughty!
- 4-8 dairy-free pain au chocolats - depending on their size - enough to fill a baking tray). We found our dairy-free pain au chocolats from a special bakery but you can also use some store-bought ones, for example jus-rol
- 2 cups icing sugar
- 1 cup cocoa powder
- 1 cup dairy-free butter
- 1 cup almond milk
- 2 tsp vanilla extract
Chop up your pain au chocolats into small chunks. Place half of them in a cake tin.
Mix the rest of the ingredients in a food processor until it forms an thick icing-like consistency.
Pour half of the mixture over the pain au chocolat chunks in the baking tray. Add another layer of pain au chocolat bits, and then the rest of the chocolate mixture.
Smooth down and refrigerate for about two hours.