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Dutch arretjescake

Name: Dutch arretjescake
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 10 persons
Cuisine: Dutch
Ingredients: 4 eggs; 250 gram sugar; 125 gram cocoa powder; 375 gram butter; 275 gram biscuits

Probably the most easy cake you'll ever made! Lovely chocolate mixed with cookies, mmm! And... No-bake! Hope you can even wait until it's firm enough.

Recipe dutch arretjescake

Made by Véronique

Published at 2015-12-13, this recipe is for 10 persons and takes 10 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

5 minutes

Time cooking

5 minutes

Total time

10 minutes

Preparation - 5 minutes

tip: dutch biscuits ones are called maria biscuits, comparable to graham crackers in america.

Line the cake tin with parchment paper, if you keep some extra above the edges it's easier to get the cake out of the tin when it's done. Melt butter in a small saucepan. In the bowl of your stand mixer, or in a separate large bowl, combine eggs and sugar.

Mix until you've reached a smooth mixture. Add the melted butter and sift the cacao powder into the egg and sugar mixture a little at a time. Keep on carefully mixing until the mixture is smooth again.

Finishing the Dutch arretjescake - 5 minutes + waiting time

Roughly chop the cookies and carefully add them to the chocolate mixture. Use a spatula to make sure all the cookie pieces are completely coated. Pour the mixture into the cake tin and gently drop it on the countertop from a small height to get rid of any air bubbles in the mixture.

Now for the even more easy part. Cover the cake tin with cling film and refrigerate for at least 2 hours, or until completely firm. Enjoy our most easy, but very delicious dutch cake!

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11 comments on "Dutch arretjescake"

Leave a comment

Trix super says on 2025-12-11

I would like to see the ingredients in cups

Véronique says on 2025-12-15

Hi Trix, thank you for your comment. Unfortunately, we don't post ingredients in cups since that is an inaccurate measurement in my opinion. Grams, liters and such are the way to perfect baked goods every time. But I understand in some parts of the world you're not used to that, so you can use our chart: https://ohmydish.com/measurement-and-conversion-chart With love, Véronique

Lola says on 2025-02-24

The sugar, cocoa and the butter quantities are insane reported to the biscuits weight. Raw egg is insane as well. Responsibility stays with the person that share or sale. Would be nice for the internet to have a sift for the people with different problems. for example when they click to your website to be redirected immediate to their doctor. Your responsibility, that's in the law!

Véronique says on 2025-02-24

Hi Lola, thank you for your concerns. This is a classic Dutch recipe from around 1950, which is still popular in the Netherlands to this day. The ratios of the ingredients are 100% correct and originated after the war, when supplies and ovens were limited. It was a sweet and easy dessert that didn't require an oven. Regarding the use of raw eggs: for most people, it’s generally not an issue, but I understand that some people may be concerned, especially if they are pregnant or have a weakened immune system. As a certified chef I am aware of the risks and I would never serve raw eggs to anyone in a risk group. People who cannot consume raw eggs typically know this about themselves and can use pasteurized eggs instead. The same goes for raw fish or meat for people at higher risk. As for your suggestion about a 'filter' for people with different health concerns: that’s a great idea. However, ultimately, the responsibility lies with the individual consuming the food. Have a lovely afternoon, Véronique

Joanne says on 2019-01-28

My Tante Leny would use coconut butter instead of regular butter. It tasted great. She also used rectangular social tea biscuits alternating layers in a baking dish instead of crumbling the cookies. Less chocolate really tasted like more. It always went very quickly so the eggseggs were never a concern. She would serve like Nanaimo bars with coffee or tea. She would cut them in Nanaimo bar shape before refrigeration as the social tea would soak up moisture enough to cut them in small tidy pieces.

Megan says on 2018-10-08

Thanks - your recipie is the only one i found in English - so helpful when you don't understand Dutch .

Ohmydish says on 2018-10-08

Thank you, it sure is! :)

Pat hunter says on 2018-05-07

Any concerns with eating uncooked egg?

Ella says on 2020-05-14

My dr advised me not to eat uncooked eggs (like this) There are lots of people who have suppressed immuun systems to control autoimmune diseases, like Rheumatism, Lupus, Eczema, IBS, Ankylosing Spondylitis..... and lots of others. When you make this, please tell the guests about the contents. Pregnant women and nursing mothers are also often advised not to consume uncooked/raw eggs

Ohmydish says on 2018-05-09

Not at all! :)