This recipe comes together in just 5 minutes and requires no baking or gelatin, making it perfect for satisfying your sweet tooth on a whim.
Imagine this: you’re scrolling through endless food blogs, desperately craving a sweet treat. But baking? Forget about it. You’re hot, tired, and the thought of preheating the oven makes you sweat. Then, a glimmer of hope! A recipe for a No-Bake Chocolate Cake pops up, promising deliciousness in just 5 minutes. Intrigued, and maybe a little skeptical, you click. Well, let me tell you, that click was the best decision I made all week.
This No-Bake Chocolate Cake isn’t just about convenience (although let’s be honest, that’s a major win in my book). It’s about pure, decadent flavor that rivals anything you’d find in a fancy Italian bakery. The rich chocolate base, studded with crunchy nuts and sweet dried fruit, is like a symphony in your mouth. And the optional chocolate ganache on top? Well, that takes it to a whole new level of indulgence.
The best part? This recipe is ridiculously easy. So easy, in fact, that I almost don’t believe it myself. But with just a handful of ingredients and minimal effort, you can whip up this showstopping dessert that’s sure to impress your family and friends (or, let’s be real, devour it all yourself. No judgment here!). So ditch the preheating, grab your favorite cookies, and get ready to experience a taste of Italy without ever leaving your kitchen.
Ingredients
- 350g cookies (any type you prefer)
- 200g walnuts, chopped
- 150-200g dried plums, chopped (you can substitute with other dried fruits like raisins or cranberries)
- 100g sugar
- 10g vanilla sugar
- 80g cocoa powder
- 400ml milk
- 100g butter
- 2g gelatin
- 10ml cold water
- 180g chocolate (dark, milk, or semi-sweet, depending on your preference)
- 100ml heavy cream (33-36% fat content)
Instructions
- Prepare the Crust: In a food processor, grind the cookies into a fine crumb. You can also place the cookies in a ziplock bag and crush them with a rolling pin. In a large bowl, combine the cookie crumbs, chopped walnuts, and dried fruits.
- Make the Chocolate Mixture: In a saucepan, heat the milk and cocoa powder over medium heat until the cocoa dissolves and the mixture comes to a boil. Remove from heat and stir in the butter until melted.
- Assemble the Cake: Pour the warm chocolate mixture over the dry ingredients in the bowl and mix well until everything is evenly combined. Press the mixture firmly into a greased 20cm (8-inch) springform pan or cake ring. Refrigerate for at least 30 minutes, or until completely set.
- Chocolate Ganache (Optional): While the cake base is chilling, prepare the chocolate ganache for an extra decadent touch. In a heatproof bowl, place the chocolate and heavy cream. Set the bowl over a pot of simmering water (make sure the water doesn’t touch the bottom of the bowl) and stir until the chocolate melts and the mixture is smooth. If you don’t have a double boiler, you can heat the chocolate and cream in the microwave in short bursts, stirring in between, until melted and smooth.
- Bloom the Gelatin (Optional): In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes, allowing the gelatin to “bloom” and soften. Once bloomed, microwave the gelatin mixture for a few seconds until it liquefies. Be careful not to overheat! Stir the melted gelatin into the chocolate ganache until fully incorporated.
- Pour and Chill: Pour the chocolate ganache over the chilled cake base. Refrigerate for at least 2 hours, or until the ganache has completely set.
- Serve and Enjoy! Remove the cake from the springform pan or cake ring and slice it into wedges. This delicious No-Bake Chocolate Cake is best enjoyed chilled. Buon appetite!
Tips
- Feel free to experiment with different types of cookies and dried fruits to customize the flavor profile to your liking.
- To add a touch of coffee flavor, substitute a tablespoon of strong coffee for some of the milk in the chocolate mixture.
- For a visually stunning presentation, decorate the top of the cake with fresh fruit, chopped nuts, or a dusting of powdered sugar.
- This No-Bake Chocolate Cake keeps well in the refrigerator for up to 3 days.
