I present to you a dessert that is a true paradise for chocolate lovers and at the same time extremely simple to prepare, as you do not need an oven to make it. No-bake chocolate cake is a dessert that combines the crispness of cookies and the richness of chocolate in a single delicious delight.
The easiest chocolate cake without baking: This recipe is an excellent choice for hot summer days when we avoid turning on the oven, or when we are suddenly surprised by the desire for something sweet and we don't have much time to prepare it. The dessert is also an excellent choice for celebrations, as it easily impresses everyone present with its elegant appearance and decadent taste. Plus, the ability to customize the ingredients—from choosing your favorite cookies to adding different types of nuts—is what makes this dessert truly special. The simplicity of preparation and richness of flavors are sure to ensure that this "No-Bake Chocolate Biscuit Cake" will quickly become your new favorite dessert.
No-bake chocolate cake
Ingredients
- 800 g biscuits (digestive or tea biscuits)
- 100 g of nuts (walnuts, hazelnuts), roasted, lightly chopped Chocolate syrup
- 200 g of sugar
- 60 g unsweetened cocoa powder
- 240 ml of water
- 150 g of butter
- 1 teaspoon of vanilla extract Chocolate ganache
- 120 g whipping cream (35% fat)
- 120 g of bitter chocolate, chopped
Directions
- Break the cookies into small pieces and place in a large bowl.
- Fry the walnuts or hazelnuts in a non-stick pan over medium-high heat for about 5 minutes, stirring occasionally so that they roast evenly. Add the roasted nuts to the cookies.
- Prepare the chocolate syrup. Mix the sugar and cocoa powder in a medium saucepan. Gradually add the water, while stirring to combine the ingredients well. Add the butter and place over medium-high heat. Cook for about 7-8 minutes, stirring constantly. Remove from heat and add vanilla extract. Allow to cool slightly for about 10-15 minutes.
- Pour the syrup over the cookies and nuts and mix well with a large spatula or spoon.
- Transfer the mixture to a 23cm round non-stick pan (like the one I used from Delicaca) or use a 23cm round springform pan lined with baking paper.
- Press down well with the back of a spoon or spatula.
- Cover and refrigerate for about 30 minutes to 1 hour before making the chocolate ganache.
- Prepare the chocolate ganache. Heat the cream in a small saucepan until almost boiling.
- Pour the hot cream over the chopped chocolate and let stand for 1 minute. Blend until smooth.
- Pour the ganache over the chocolate chip cookie cake and refrigerate to set, about 3-4 hours or overnight, before serving.
- Garnish with roasted nuts if desired, cut into slices and serve.
