Leftover Cake Chocolate Pudding | Budincă de ciocolată cu resturi de tort
Turn leftover holiday cake into a rich, creamy dessert with warm chocolate and a hint of rum — no waste, just taste!
Ingredients
- 200 grams milk chocolate, broken into pieces
- 300 milliliters whipping cream
- 1 tablespoon rum essence (or vanilla, orange, or almond — your choice)
- Leftover cake (e.g. sponge, pound cake, or nut cake), sliced (approx. 8–10 slices depending on tray size)
- Optional: extra chocolate shavings for topping
Instructions
- Make the Chocolate Cream:
- Heat 300 ml of whipping cream in a saucepan until hot, but not boiling.
- Add 200 g of milk chocolate, broken into small pieces.
- Stir continuously over medium heat until completely melted and smooth.
- Add 1 tablespoon of rum essence (or any preferred flavoring).
- Remove from heat and let the cream cool to a warm (not hot) temperature.
- Layer the Dessert:
- In a square or rectangular tray, place a layer of cake slices — not too thin or too thick.
- Pour about ¾ of the warm chocolate cream over the cake slices.
- Press lightly and add more slices along the edges to cover the entire base.
- Smooth and level the cream so it fills all gaps evenly.
- Add another layer of cake slices on top.
- Pour the remaining chocolate cream over this layer and gently spread it to cover.
- Chill and Serve:
- Optionally sprinkle some grated chocolate or nuts on top for texture.
- Place the tray in the fridge for at least 2 hours to set.
- Serve chilled or warm slightly in the microwave for a gooey version.