Christmas Baking
Wafer Cake With Condensed Milk: A No-Bake Walnut-Chocolate Fudge Pyramid Folded Between Wafer Sheets
A no-bake walnut, cookie and chocolate fudge filling folded between wafer sheets into a pyramid, chilled and coated in chocolate.
NutritionApproximate, per serving
Instructions
Pour the milk into a pot and add the granulated sugar and vanilla. Start heating it.
Add the butter and the chocolate, broken into pieces. Stir over low heat until everything is fully melted and combined.
Add all of the sweetened condensed milk and keep stirring until the mixture is smooth.
Take the pot off the heat. Immediately stir in the ground walnuts and ground cookies. You will get a very thick mass.
Let the filling cool for about 10–15 minutes, so it is not boiling hot (the wafers would get too soft) but is still spreadable.
Lay out a large piece of aluminum foil. Place the first wafer on it and spread it with one third of the filling.
Cover with the second wafer and spread with another third of the filling.
Cover with the third wafer and spread with the last third of the filling.
Lay the fourth wafer lengthwise down the middle of the spread layers.
Key step: Grab the foil on both long sides and lift it. The sides come together and form a triangle (a "roof"). The wafer in the middle helps make a neat fold.
Wrap the pyramid tightly in the foil and chill it until firm, ideally overnight (at least 4 hours).
Glaze: Melt the milk chocolate with the oil over simmering water.
Unwrap the firm pyramid and pour the chocolate over the whole thing. Chill again until the glaze sets.
- The filling must be really thick before spreading, or the wafers turn soggy.
- Slice with a sharp knife dipped in hot water.
- Coffee version: add 2 teaspoons of instant coffee to the hot milk mixture.
- Keeps up to a week in the refrigerator, wrapped in foil.