Search
Saved recipes | | Register | Welcome!
Search
(18 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

My Recipe Book | What is this?

No-bake chocolate cake

Print Page
No bake chocoholics dream cake
  • Serves: 10-12

  • Total time:

    plus chilling time
  • Skill level: Easy peasy

  • Costs: Mid-price

 

Essentials recipe If you’re not a fan of baking this is the pud for you – it’s wickedly chocolatey, too! Great for prepping ahead

Ingredients

For the base
  • 75g dark chocolate
  • 50g unsalted butter
  • 1tbsp golden syrup
  • 200g digestives
  • 50g blanched hazelnuts, toasted

For the filling

  • 175g 70% dark chocolate
  • 100g milk chocolate
  • 75ml double cream
  • 4 large free-range eggs, separated
  • 40g caster sugar

For the topping

  • 200ml double or whipping cream, softly whipped
  • dark chocolate, grated, to decorate

Nutritional information

Each portion contains:

  • Calories350
    18%
  • Fat7.0g
    10%
  • Saturates3.5g
    18%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

Close

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

Method

  1. Lightly grease and base line a 21cm springclip cake tin. Melt the chocolate, butter and syrup together in a bowl sat over a pan of barely simmering water. Stir to combine.
  2. Whizz the biscuits in a food processor to make crumbs, then add the hazelnuts and pulse briefly to roughly chop them. Add to the chocolate mixture and stir well. Spoon into the tin and press down to cover the base. Chill.
  3. For the filling, melt the dark and milk chocolate and cream together over a pan of barely simmering water. Stir briefly to combine. Cool slightly, then stir in the egg yolks.
  4. In a separate bowl, beat the egg whites until thick, add the sugar and beat until stiff and glossy. Using a metal spoon, fold into the choc mix. Spoon on top of the biscuit base and return to the fridge for at least 2 hrs or until set. When ready to serve, run a hot cloth around the edge of the tin to loosen, then transfer to a flat plate. Spoon the whipped cream on top in dollops, then grate over the dark chocolate.

 

Average rating

  • 3
(18 ratings)

Rate this

What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

comments powered by Disqus

Latest recipe videos

Video index
Receive our recipes email