This no-bake chocolate cake recipe takes only 30 mins to prepare plus chilling time. If you’re not a fan of baking this is the pud for you – it’s wickedly chocolatey, too! Great for prepping ahead. This recipe serves 10-12 people and works out at only 350 calories per serving. This no-bake cake is great for making with the kids as it doesn’t need to be baked in the oven. Serve with plenty of cream or ice cream and enjoy! Leftovers can be stored in an airtight container or wrapped in clingfilm in the fridge for up to 3 days.
- 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
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.
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.
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.
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.