Pavê de Chocolate (Brazilian Chocolate Icebox Cake)
Layers of coffee-dipped biscuit and silky chocolate custard cream, chilled until it cuts like a trifle cake.
- Time30 min plus 6 hr chilling
- LevelMedium
- Costabout £0.54 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Whisk the milk, condensed milk, egg yolks and cornflour in a saucepan until smooth.
- 2
Cook over a medium heat, stirring constantly, for 6 to 8 minutes until it thickens and bubbles.
7 min - 3
Take off the heat and stir in the chocolate until melted. Leave to cool for 15 minutes, then stir in the cream.
15 min - 4
Dip biscuits quickly in the coffee and lay a layer in a 20 cm square dish.
- 5
Cover with a third of the chocolate cream. Repeat the layers twice more, finishing with cream.
- 6
Chill for at least 6 hours, or overnight, until set.
360 min - 7
Dust with cocoa and spoon or slice to serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.