No-bake chocolate cake recipe
This is a great recipe if you either don’t have an oven or simply just enjoy delicious food. It’s more of a terrine than a cake, and it’s basically just a matter of melting and combining all the ingredients and setting it in the fridge. It will become quite hard once it’s chilled, so when you turn it out to serve, get a big knife and run some hot water over it to make cutting it easier.
Ingredients
- 500 g good-quality dark chocolate, chopped
- 100 g unsalted butter, chopped
- 395 g sweetened condensed milk
- 200 g digestive biscuits
- 100 g roughly chopped pistachio nuts, plus extra to serve
- 45 g slivered almonds
- 160 g dried figs, roughly chopped (optional)
- 250 ml pouring (single) cream, to serve
- 250 g crème fraîche, to serve
- 17.6 oz good-quality dark chocolate, chopped
- 3.5 oz unsalted butter, chopped
- 13.9 oz sweetened condensed milk
- 7.1 oz digestive biscuits
- 3.5 oz roughly chopped pistachio nuts, plus extra to serve
- 1.6 oz slivered almonds
- 5.6 oz dried figs, roughly chopped (optional)
- 8.8 fl oz pouring (single) cream, to serve
- 8.8 oz crème fraîche, to serve
- 17.6 oz good-quality dark chocolate, chopped
- 3.5 oz unsalted butter, chopped
- 13.9 oz sweetened condensed milk
- 7.1 oz digestive biscuits
- 3.5 oz roughly chopped pistachio nuts, plus extra to serve
- 1.6 oz slivered almonds
- 5.6 oz dried figs, roughly chopped (optional)
- 1.1 cups pouring (single) cream, to serve
- 8.8 oz crème fraîche, to serve
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 5 mins
- Serves: 8
Step-by-step
- Grease and line a 20 cm x 8 cm loaf (bar) tin or terrine mould with baking paper.
- Combine the chocolate, butter and condensed milk in a heatproof bowl. Fill a saucepan that the bowl will fit over one-third full of water and bring to the boil. Place the bowl over the saucepan and melt the ingredients together, stirring occasionally.
- Put the biscuits in a plastic bag and tap lightly with a rolling pin or other heavy object until roughly broken.
- In a large bowl, combine the crushed biscuits with the pistachios, almonds and figs. Pour over the hot chocolate mixture and mix well. Transfer the mixture into the tin, pushing it down to remove any air bubbles, and smooth the surface. Refrigerate for 3 hours or until firm.
- Whisk the cream and crème fraîche together until soft peaks form. Turn out the cake, and cut into slices. Serve with a dollop of the cream mixture and some extra pistachios.
Recipes and images taken from The Starter Kitchen by Callam Hann (£9.99), published by Murdoch Books.
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