No Bake Chocolate Cake

No Bake Chocolate Cake Recipe


I don't know about you, but I didn't accomplish much today. I slept in, halfheartedly ran a few errands, accumulated flowers wherever I went, and spent a good amount of time arranging poppies & peonies into a hodgepodge of mason jars and vases. Flowers aside, I dedicated ten minutes making this chocolate cake. It's the ultimate lazy chocolate dessert. And while I think of it as a no bake chocolate cake, you wouldn't be far off if you called it a slice-able truffle. If you have a some dark chocolate, cream, and something to infuse the cream with, you're in business.

No Bake Chocolate Cake

This is the sort of thing I'll throw together if we're having friends over for dinner and I run out of steam on the dessert front. It's less trouble to make than it is to go out and buy something. A small slice goes the distance. It's intense, it's hardcore chocolate, and paired with a touch of whipped cream it's a total crowd-pleaser. I infused the cream used in the cake with espresso and allspice in this version, but you could play it straight, or take it in any direction you're inclined.

No Bake Chocolate Cake

The choice of pan warrants a mention. You end up with with ~ two cups of batter, and for the most part you can pour that into any small-ish, parchment-lined cake pan you like. The parchment is important if you ever want to get the cake out of the pan. For this cake, I used a little loaf pan I like, but I've done this in small spring-form pans, and on occasion little tart pans. Just keep in mind, a bigger pan will mean a thinner slice. A small loaf pan like this yields a deeper slice, and so on. It's hard to screw up - I mean, it's a slice-able truffle cake.

 
 
 
 

No Bake Chocolate Cake

butter, to grease pan
8 ounces / 225 g 70% chocolate, well chopped
8 ounces / 225 g heavy cream
1/2 teaspoon allspice (optional)
2 teaspoons finely ground espresso (optional)
1/4 teaspoon fine grain salt
cocoa powder, to serve

Lightly butter a 6-inch / 15cm springform pan or equivalent - I typically use little loaf pans which are less common, but many small pans will work here (see main entry). Line with parchment paper and set aside.

Barely melt the chocolate in a double boiler over gentle heat.

In a separate medium pan heat the cream over gentle heat. Stir in the allspice and the espresso, if using. When the cream is very warm / hot to the touch, remove from heat and stir in the salt.

Pour the chocolate into the cream, and very slowly and steadily stir until everything comes together smoothly. Make sure the components aren't at all separate. Pour into the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.

When ready to serve, remove from the pan, let set at room temperature for ten minutes or so, dust with a bit of cocoa powder, and slice. Alternately, you can slice and serve from the pan.

Serves 12.

Prep time: 10 min

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Your Comments


Katie
July 2, 2011

Wow, this looks like a pretty seriously chocolatey cake! What's the consistency like? From the looks of the ingredients and the process, it seems not unrelated to the ganache you might find in the middle of a truffle. Would a splash of brandy be out of place if that's the case?

 

It looks like solid chocolate fudgey heaven... Wow! Excellent idea Katie - maybe even a little Kahlua or Baileys...?!

 

Wow...this looks incredible!

 

Willa
July 2, 2011

I'm so excited! I'm making this instead of chocolate ice cream right this minute!

 

la domestique
July 2, 2011

Katie, I like the way you think. I'm obsessed with cherries right now and was thinking a splash of kirsch could be nice. The no bake cake looks yum- dense and rich, and I'm sure a little goes a long way. I love a little nibble of desserts like this after a good meal.

 

Mmm, that looks amazing. I love that it's a cake that's basically a truffle. That is awesome and such a cute idea :D The cocoa powder on top makes it look especially beautiful!

 

Willa
July 2, 2011

and I'm infusing it with lemon zest :-)

 

Camille
July 2, 2011

I can imagine this garnished with a few fresh strawberries or raspberries and perhaps whipped cream (although that may be a little decadent). I love the no-bake aspect in this summer heat. Thanks

 

Amanda
July 2, 2011

I haven't heard of anything like this before, but being the chocoholic that I am, I'm hooked! This would make a brilliant low-stress dessert. Can't wait to try it.

 

poucinette
July 2, 2011

miammmm un délice

 

Amy
July 2, 2011

Mmm... I love chocolate desserts that fall under the hazy combination of of cake-truffle-fudgy brownie category. It tastes like pure chocolate but better! I would love to try this cake out.

And as a side note, I made your otsu the other day and it was wonderful. Can't wait to try the black sesame version from your new book.

 

Karinvd
July 2, 2011

That cake looks absolutely delightful, the non-baking aspect as well as the result. Thanks for sharing, this is going to be tried out soon around here!

 

Joy
July 3, 2011

Chocolate cake in snap! Perfect.

 

Katrina
July 3, 2011

This sounds wonderful. I sure wouldn't want a big slice, but a small one would be nice. Yum!

 

Orit Levi
July 3, 2011

Wow - looks like a wonderful summer dessert.

 

Marlise
July 3, 2011

Wow Heidi, you're crazy (in a very good way though;-))!! I'm reading this just after my resolution to cut back on chocolate.... then again, it's dark chocolate.... it's healthy... And I could add some raspberries... ;-)

 

VADEPAN
July 3, 2011

Looks delicious!!!!! let me just say: wowwwww!!!!!

 

if you accomplished nothing all day other than to make (and eat!) this chocolate cake, then it was a super productive day :)

The cake looks stellar and I love how easy it is!

Love how you said it's easier to make this cake than actually go out and buy a dessert.

Yay for easy chocolate cake!

 

Katie
July 3, 2011

Yummmmmm!

 

lauren@spicedplate
July 3, 2011

This is genius -- I love that it's gluten free, easy, and delicious. Again, your recipes make me swoon.

 

sasha gora
July 3, 2011

i have to make this now! if only stores weren't closed on sundays in germany. it looks absolutely divine. thank you for sharing such treats!

 

frenchfoodie
July 3, 2011

it's like eating a slice of icing without the cake!

 

branny
July 3, 2011

This definitely looks intense! Beautiful photos, as always

 

JL goes Vegan
July 3, 2011

Mmm. Permission to eat the biggest piece of fudge ever! (I wonder how a heavy coconut milk might work in this to make it vegan. I might have to try it)

On a side note -- my cupboards runneth over with mason jars (I always need them on hand to store my grains and beans or for pickling) I never thought to use them as flower vases. Fab tip. Thanks.

 

Truffle cake? Sign me up. I'm all about avoiding the oven lately, and this cake looks rich, decadent, and absolutely delectable!

 

Nieves
July 3, 2011

Oh God Heidi you just read my mind!!! I have a lunch in an hour I have make a cake for it and completely failed... this cake looks perfect!!!! many many many thanks!

 

jen
July 3, 2011

wow, this looks amazing! your flowers are beautiful too!

 

Wow. Heavenly!!! :-)

 

Catherine
July 3, 2011

This looks soo delicious, Heidi. I can't wait to make it!! Question- what kind of chocolate did you use? Thanks!


Thanks Katherine - I used Scharffen Berger Bittersweet.

 

Natalie
July 3, 2011

I want this now. I wish I weren't on a diet!

 

emm
July 3, 2011

Yum, some nuts and dried fruit would also be lovely tossed into the mix. And for a dairy-free version I'd use coconut milk/cream in place of the heavy cream. I adore easy desserts :-)

 

Wow, this is stunning!

 

This looks great but is it not a bit sickly? I think I would add in some hazelnuts and slice the cake super thin and serve it with a ball of frozen yogurt to cut through the richness.

Your home looks just lovely, hope you are settling in well.

 

The idea of not having to turn on an oven right now makes me smile.

 

What a great recipe! The possibilities for flavorings in endless. A nut layer, maybe chilies. Love this.

 

Muffin Tin
July 3, 2011

Why didn't I think of that? Brilliant. Perfect for keeping the kitchen cool on a sweltering day. Canning jars are my favorite vases.

 

Anonymous
July 3, 2011

sounds rich and decadent! thanks for sharing!

 

Katie
July 3, 2011

I didn't even know I wanted to eat this cake until you shared it! Thanks for the fantastic idea. My stomach is just growling now....

 

Bev Weidner
July 3, 2011

F.A.B.U.L.O.U.S. (that was hard to type out.)

I consider arranging flowers in various mason jars to be VERY productive.

Score!

 

This looks amazing. I love that it's gluten-free without really trying!

 

Lisa Fischoff
July 3, 2011

Heidi, this looks lovely and I have to ask, where did you get that cute little loaf pan? Or any of your awesome, antique looking pans for that matter. I'm going to be in San Francisco at the end of July so please tell me even if it's some little local shop!


HS: Hi Lisa - most of them come from garage sales and flea markets. There is a big flea market across the bay in Alameda the 1st Sunday of each month, and another south of SF on the third Saturday I believe. Cookin' on Divisadero St. is packed with second-hand cake and tart pans if you don't mind digging. And also Pot + Pantry in the Mission is super cute. Have a great visit.

 

Fresh and Foodie
July 3, 2011

How heavenly!

 

Becca
July 3, 2011

It looks awesome! I have a dumb question, though: How is this different than ganache, which is equal parts heavy cream and chocolate?

 

Tina
July 3, 2011

Oh my, I am totally making this for book group in a couple weeks. What a beautiful treat!

 

A Teenage Gourmet
July 3, 2011

SHUT. UP.

 

A Teenage Gourmet
July 3, 2011

^ I mean that in a good way.

 

Amy
July 3, 2011

Looks great, wondering if I can make this with the buttermilk I've got left over in my fridge?

 

I love the idea of infusing the cream with espresso and allspice. A nice little kick!

I can imagine throwing in some hazelnuts in the batter for an extra crunch.

 

hey this look delicious & sinful :D dark brown choc always has that allure factor !! love it that its no bake. i look forward to your tweets :-) always a pleasure to see you on my TL. have a great sunday !

 

Gosh, death by chocolate! I make something pretty similar around christmas time but in a round cake tin with crushed amaretti biscuits in the base, so when you flip it out it has a delicious crumbly topping. so so rich but absolutely heavenly :)

 

Alice
July 3, 2011

I immediately thought it reminded me of a torte that had pistachios and tart dried cherries that I had many years ago and still think of. It was that good.

 

Rupal in Brooklyn
July 3, 2011

i am intrigued by the allspice. i bet cardamon would pair nicely with the coffee infusion or even on it's own. any thoughts on green summer herbs for the infusion--lavender, thyme, or rosemary?

thanks, as always!

 

Roxy
July 3, 2011

It looks delicious! I was just wondering how to use up some of the cream I have left over in the fridge from making baked maple custards this weekend. Thanks for the recipe!

 

Sina bo bina
July 3, 2011

This looks like a heavenly (and sinfully!) way to top off our hot Tucson monsoony nights! Also, I loved seeing your ravioli salad in the big summer edition of Everyday Food!!! Gosh, I can say I've been reading your blog since way back when! Happy summer to you & your peeps!

 

Cookie Maker
July 3, 2011

So great to see how a concept morphs into new ideas. . . .. layers, raspberries, nuts. All solidly sitting on a base recipe of slicable truffles. Possibilities are endless and the premise is genius. Will definitely use this idea. Thanks!

 

Hari Chandana
July 3, 2011

Lovely and tempting recipe.. looks absolutely delicious.. thanks for sharing !!

 

kayla
July 3, 2011

That's my kind of cake! You could go so many ways with this. Infuse with herbs, citrus, fruits. Or, my personal favorite, add a peanut butter swirl. Yikes!

 

Pamela
July 3, 2011

A truffle cake. MMmm. Any excuse for chocolate, magnesium supplies at optimal levels-- or not.
I'm having fun after buying a large, tall glass beer stein-like mug at the dollar store, putting a can of root beer in the bottom, topping it with a small container of vanilla ice cream, and a 4th of July ornament. This root beer float in a mug is easy and fun to make! I thought I'd bring a little surprise and happiness to a few friends, and make my own holiday brighter.
btw Heidi-those fragile poppies are one of my favorites. There is a flower garden locally where you can pick your own. A huge bouquet for $3-5 is not only a great deal, it lifts my spirits for at least a week while making my home beautiful. I saw someone in Portland make a poppy garden with those redwood-cedar stained boards 3x8?(Walmart or a lumber store sells them) -stacked into squares-3 high I think-drilled and held in place with pieces of iron rebar. Placed in the right spot, it is clearly inspiring.

 

Susan Calderon/Lunchsack
July 3, 2011

No Sugar????
I a new to this kind of cake and plan on making it very soon.

 

Anjali Shah
July 3, 2011

What a simple and elegant recipe!! I'm not much of a baker but this looks so easy I feel like even i can make it. My day yesterday was pretty lazy too -- I also slept in, ran a few errands and then spent the evening at an awesome dinner on University Ave in Palo Alto. Aren't those types of days the best? :)

 

Dina Avila
July 3, 2011

Goodness! That absolutely looks delicious! Perfect the hot July days that are (hopefully) coming :)
I suspect it would travel well, no?
My sister loves no frills chocolate, and I'll be visiting her (in your neck of the woods, sort of) in a couple of weeks.

 

Anonymous
July 3, 2011

Heidi...once again you have made your fans happy. What a perfect way to end a meal.

 

Florentina
July 3, 2011

I am so making this! I love the espresso addition. In Romania we call this " Baton de ciocolata "

 

Deana Gunn
July 3, 2011

This look luscious - and I love the touch of espresso powder - coffee and chocolate are fantastic together. I make a version of this using coconut milk instead of heavy cream and it's fantastic. Makes a great pie filling too (the pie crust makes it easier to serve) Like this: http://cooktj.com/chocolate-truffle-pie-joe-joes-crust
Thanks for the beautiful photos to start the day with!

 

Kara
July 3, 2011

Looks great, never heard of no-bake chocolate cake, will give this a try!

 

Shay
July 3, 2011

That's me above...the anonymous one.

 

One in a Brazilian
July 3, 2011

Looks like it would be great with a cup of coffee after dinner.

 

Beverlyjane
July 3, 2011

Well.....I am thinking, why not get a nice silver spoon and eat it!!! Sounds good to me. And with a wee bit o Bailey's too yummmmm

 

Ann
July 3, 2011

Looks incredible! i'm glad allspice is optional. While I think it would be delicious in the dish - I'm allergic. Thanks for another great post - the pictures are beautiful1

 

jennywren
July 3, 2011

Great Cake! I was wondering if a bit of hot chili powder, in lieu of or in addition to the allspice, would work for a south of the border dessert menu?

 

Karen
July 3, 2011

I wonder if you could substitue coconut milk instead of heavy cream for a dairy free/vegan version of it? Anyone have experience with that? Heidi's Vegan Chocolate Amaretto Mousse is a favorite in my household and with guests.

 

Janet Paula
July 3, 2011

No sugar in the recipe. Was that a mistake? Can I add a little agava if I think it is needed?


HS: No mistake - I find there's enough sweetness in the chocolate.

 

Poppies, peonies and chocolate cake: this all looks outrageously delectable! Love the simplicity of the cake, too; this time of year, it's best to keep it as simple as possible...

 

Genoa Sylvia
July 3, 2011

For some reason I have a deep desire to make this with with a "crust" of chopped toasted almonds, ground almonds, a little melted butter and a little brown sugar pushed into the pan before pouring the chocolate mixture in. I could possibly even mix in some toasted almonds directly into the chocolate instead. Anyway, I'm very excited to try this recipe, it sounds absolutely amazing!

 

Janet Paula
July 3, 2011

You didn't specify as to what chocolate you used - bitter sweet or milk chocolate?


HS: Hi Janet - I used a 70% bittersweet.

 

Michelle
July 3, 2011

I have an odd question for a food blog. The rooms in the photos are beautiful and I was wondering if you would be able to share the paint colors and brand? This is my first time commenting on your blog. I have one of your cookbooks and love it and I hope to purchase another. I love the way you style the photos. The chocolate truffle cake looks so yummy and I plan to give it a try. Thank you.


HS: Hi Michelle - Thanks! I believe the shade used in the hallway/front room is called "feather down - flat"....I'm not 100% sure offhand what brand it is, although after a quick search, I think it must be this.

 

bhaeravii
July 3, 2011

this type chocolate concoction is commonly referred to as a chocolate pate, not a cake. there are lots of versions with a variety of flavors. these were very popular in the 1980s in restaurants.

 

campRn
July 3, 2011

This is similar to a "cake" my Nana used to make, but she lined the pan with ladyfingers, placed them on top as well, and then put in in the icebox, hence her name for it was "chocolate icebox cake". It was seriously chocolate, rich and dense.


HS: I love reading the variations on this. Ladyfingers!

 

Mark Boxshus
July 3, 2011

@ bhaeravii........you are correct. This is also known as a chocolate pate. And, there are numerous varieties, many of which use countless infusions to dress up the presentation and ultimate tasting sensation. The unaccomplished kitchen novice could actually pull this off with caution and attention to detail.

 

Jeanine
July 3, 2011

Good lawd that looks sinfully delish!!!!

 

Belinda @zomppa
July 3, 2011

Its summer, you are supposed to be lazy!

 

Danielle
July 3, 2011

Yummm! This looks seriously delicious and like an excellent use of 10 minutes :) Your day sounds quite divine - we need more days like this, don't we? Sleeping in, gathering flowers, making cakes and eating them. XOXO

 

Ricki
July 3, 2011

Wow, does that ever sound rich! I'm used to a similar "ganache-y" type dessert (except mine is called pate, not cake!) with avocado & chocolate. It's pretty darned rich, too, except no dairy. I've never tried it with espresso--I know my hubby would love that addition. And mini pans for individual servings are great. :)

 

kate
July 3, 2011

Just made this...so easy! My egg allergic, chocolate lovin tot loves it. :-)

 

Kelly
July 3, 2011

Just made this and something went terribly wrong. When I combined the chocolate and cream the mixture became grainy and clumpy. Very disappointed...because yours looks so good.

HS: I'm so sorry to hear that Kelly, I'll drop you an email - let's see if we can figure out what happened! Chocolate can be temperamental for sure.

 

Therese
July 3, 2011

Perfect timing for a special but Monday night dinner tonight. Ricki I have never tried the avocado version but I do make a silken tofu + choc. Similar idea. (truly cdn't bring myself to use an avo that way!)

 

Lee Stein
July 3, 2011

At last - a sinful desert that's diabetic friendly!!!!

 

Amanda
July 3, 2011

What a brilliant dessert idea - very quick & easy and looks like it will satisfy the hard-core chocolate lover. I'm not a fan of coffee, but would happily sub some Cointreau. Seems to me there may be a place for nuts in this too ...

 

Myra Horst
July 3, 2011

This is perfect for our picnic tomorrow - I just made it (and of course licked the bowl, and the spoon...) I was considering substituting cinnamon for the allspice - I'm so glad I didn't! The flavors are perfect together! Yum!

 

lidia@ sugarslut
July 3, 2011

this looks amazing, i would like to infuse this cake
with maybe some orange zest or add some kind of nut.

 

Lisa Yu
July 3, 2011

I have been a fan of your blog since pretty much you started 101 cookbooks. Funny this is my first time posting a comment. The truffle cake looks so decadent. Don't think it'll be a problem if a bit of port somehow made its way in?

I always enjoy your your gorgeous photos. Would love to see how your new place is coming along :)

 

What an incredibly simple and versatile "cake"! I'll have to share it with my gluten-free friends. :)

 

Gloria
July 3, 2011

Can you freeze this? I made it a few hours ago and it is still setting up in the fridge. I am having company in a few days and thought I would just put it in the freezer until they arrive. BTW, I used half & half instead of heavy cream and only had a few oz of 70% chocolate, so just semi- sweet morsels too...do you think that is ok...oh and I forgot the salt...will any of the above hurt the consistency? Thank you for a great recipe...I will try to make it better next time...

 

Maria
July 3, 2011

Another great liqueur to add to this would be Frangelico! Nice nutty flavour. For orange, I'd go with Grand Marnier.

 

Wow! This looks magnificent. I make my own truffles all the time, but I never thought to turn the filling into a cake. I will definitely make this sometime soon. Maybe tomorrow...

 

Eileen
July 3, 2011

I love truffles, but have always struggled with making them at home - instead of gorgeous balls of chocolate, I make a mess. This cake seems more up my alley. I'm printing the recipe now - thank you!

 

mary
July 3, 2011

hello heidi,
have really enjoyed your blog since finding it 3-4 months ago. many thanks.
my question is a sticky one. 1st, this dessert is quick, looks great and i'm sure delicious. 2nd, i am allergic to chocolate. 3rd, is there another ingredient that could slip into the place of chocolate? i know it probably defeats the purpose of utter decadence, but i'd love to have something i can use in place of chocolate when i see the structure of a really good recipe.
stay well,
mary

 

i can't believe how crazy delicious this looks! it looks almost creamy!

 

Mitchell Webster
July 3, 2011

Hi Heidi,
I am curious, and just want to make this so bad, however it really contains no sugar at all? Not that I am sugar freak, I just thought it would have some sugar in it. I guess thinking like it is a Ganache, which would be more like a truffle.
Mitchell

 

Jamie
July 3, 2011

I make something similar with coconut milk and finely chopped crystallized ginger. It's seriously insane.

 

Oana
July 3, 2011

This is my kind of recipe. Dark, creamy, tiny, delicious. It looks divine Heidi. PS- I love the flower shots :).

 

This is terrific! You had me at no-bake...but when you added "chocolate"...well, then this is it! I can't wait to try this recipe. It looks yummy and the fact that it's so easy, is such a bonus. Thanks for sharing!

 

Marianne
July 3, 2011

I definitely need a reason to make this cake - how perfect for summer, when you don't want to turn on the oven. Served up with some fresh berries and a dollop of whipped cream, it would be perfect.

 

kathryn
July 3, 2011

This looks just like aslice of dessert I had in Avignon, France once that they called Fondant. I have never figured out what it was though, and I think this must be it!!! Ohhhh Yum!!!!

 

Courtenay
July 3, 2011

This sounds diviiiiiiiiiiine... must try it some time when I have friends to entertain. Not a coffee fan, but would definitely have a go with some of those other variations people have suggested, particularly hazelnuts. I always enjoy your blog, Heidi - thanks!

PS Comments are closed on the recipe for Nikki's Healthy Cookies, but I also wanted you to know that these - with slight variations (I leave out the coconut, and call them biscuits, being Australian) - are now an essential part of my repertoire too. Thanks. :)

 

Jenni
July 3, 2011

I don't even LIKE chocolate and this cake looks AMAZING!!!

 

Chester
July 3, 2011

Add sauce Melba and call it a chocolate/raspberry pate

 

Lyn
July 4, 2011

This is such an attractive and simple treat. Perfect for entertaining! Believe it or not, I'm so into the mini loaf pan! I like the unusual! I'm excited about trying this recipe :-)

 

Sophie
July 4, 2011

Love the sound of the bakeless chocolate cake - but I'm in Australia and wondering which of the multitude on offer is 'heavy cream'? Would it be the decadent, serve-as-is product/s termed 'double' or 'triple cream' here, or simply the 'thickened cream', most often used for whipping?

 

Cristel
July 4, 2011

Sophie, I live in Australia and normally use thickened cream for heavy cream. As long as the fat content is around 36%

 

This is my kind of indulgent treat: chocolate and cream fused into one thick, creamy, chocolate slab, enough to give me goosebumps from the richness! Love it!

 

Gail H.
July 4, 2011

OMG, I have some organic chocolate bars with blueberries...can't wait to make this!

 

kelly. k.
July 4, 2011

Hi Heidi!
Would coconut milk work here as a substitute for the cream?????? I'm visioning a chocolate coconut cupcake in my head but only ten times better in a truffle/cake form!!! Thanks for all the great ideas/inspiration .... also LOVE the new book!! :)

 

greenthyme
July 4, 2011

WOW! This looks fabulous. The picture of the cake all sliced up looks heavenly. Also beautiful photos of the flowers. Chocolate and flowers-my two favorite things. Loved this post! Thanks :)

 

Michelle
July 4, 2011

Heidi. Thanks so much for responding to my question about the paint color. That was so nice of you!

 

This looks amazing! I think I'll make this as a dessert to my spaghetti squash & meat sauce tonight. Thanks, sweetie!

 

Heather
July 4, 2011

I am adding some orange zest to the cream as it heats to infuse with a lovely orange flavor (will remove zest after infusing).

 

Dee
July 4, 2011

I'm in love with the idea of not having to turn on my oven to make a treat! It's just too hot today.

 

Cynthia
July 4, 2011

looks just like what we used to call Chocolate Pate, though some recipes I've seen add eggs and Liqueurs, anywho, looks yummy...

 

Simply Life
July 4, 2011

Oh I love desserts like this that are simple to prepare and perfect for company!

 

Lucie
July 4, 2011

This looks fantastic but may I ask what is heavy cream? We don't have it in England, is it similar to double cream?

 

Amy
July 4, 2011

Yuuuuum! Just made this (in a piecrust, made from Anzac cookie dough, an idea I got from you). Any idea how long I can keep it in the fridge for?

 

Amy
July 4, 2011

This looks amazing!! I find that I'm too lazy to make a good dessert after preparing a main dish and sides, but this is totally do-able! And i usually have all of those things on hand. Thanks for the recipe!!

 

Stephanie
July 4, 2011

I have a friend who makes something like this, and you're so right... it is indeed "hardcore chocolate"!

 

leah
July 4, 2011

Just made this and had the same experience as previous poster--went all clumpy after I stirred in the chocolate (slowly, and seemed to be cooperating!). At the end, it began to separate as well... what did I do wrong? Temperature??

 

~karen
July 4, 2011

this would be fantastic drizzled with the last of the chile-raspberry sauce i've got in my fridge! or with a cinnamon & nutmeg infusion! which to try first?!?! what a delicious dilemma! ;-)

 

I am going to give this a melt and chill with vegan friendly cashew cream. Simply amazing!

 

Nikki Ncube
July 4, 2011

This is a great recipe especially 4 some of us students who'd like to host once in a while.....Am in the Philippines n its hard to come across an oven on campus!

 

Anna Johnston
July 4, 2011

Wow, for someone lacking energy to do to much, you've certainly pulled out a winner. This looks amazing, sooooo tasty. Im such a chocolate fan. Mmmmmm. Im going to try this little beauty tonight. Have all the ingredients, just gotta do. Yummo!
Love the summer flowers, they sure do make a house feel lovely. We are in the midst of freezing winter, perhaps Ill grab some flowers to liven the place up. Thanks lovely for a gorgeous recipe.

 

Nuts about food
July 5, 2011

Thank you for the great idea. This is a fabulous quick dessert to make for guests without the hassle.

 

This is fantastic, my man will be going gaga over it. I will definitely make it for him. & the fact that it is so simple, well that's just fabulous. Love your inspired flavour combo here too. Just beautiful.
Heidi xo

 

Val
July 5, 2011

There's no question that a chocolate dessert is the biggest crowd pleaser. And the no-bake attitude of this cake is no doubt welcomed by anyone looking to please a crowd without having to turn the oven on in this heat!

 

love cooking
July 5, 2011

I love your flowers. Of course, I love chocolate. No bake chocolate cake, simple, fast and delicious. It's like a treasure for me.

 

Epicurea
July 5, 2011

will definitely make this for the next dinner guests, maybe with a cherry-chili salsa for some exotic flair...

 

Jonha | FriendsEat
July 5, 2011

I love how neat both your presentation of the food and your blog theme are.

 

Pure2raw twins
July 5, 2011

yum! this looks perfect for a summer dessert

 

Emmy
July 5, 2011

Just a quick question - if I have neither a 6 inch springform or a small loaf pan, is there another size pan that you think would work?

 

vinita
July 5, 2011

OooooooH! The cake looks so good. Can't wait to try it. Could one add toasted chopped nuts to this?

 

Amy
July 5, 2011

A perfect solution to the question of how to make chocolate cake in the Phoenix summer!

 

Elizabeth
July 5, 2011

O please, Heidi, tell us if this can be made with some kind of non-dairy substitution for the cream. It looks so good.

In exchange I offer an idea for infusion for the cream that you may or may not have in SF: Honeysuckle. It's off the charts.

 

So simple and delicious. I can't wait to try this served with mixed berries, or maybe cinnamon whipped cream, or maybe Irish whipped cream. Yummy! Thanks for the great pictures also.

 

samantha
July 5, 2011

wow. this looks and sounds decadent and amazing. and i'm so happy that it's gluten-free friendly! beautiful photos, as ususal. your new place looks lovely - hope you are enjoying your summer there!

 

lisa
July 5, 2011

orange...maybe a touch of Grand Marnier and a few bits of orange zest....

 

Looks great - love the last comment about adding a touch of Grand Marnier. . .I'm trying this.

 

Lady Amalthea
July 5, 2011

This looks delightfully simple, even for a non-baker like myself!

 

Anne @ Baking Me
July 5, 2011

A no bake cake in the heat of summer sounds wonderfully simple and delicious!

 

Susan
July 5, 2011

The light in your new place is lovely. So is the chocolate cake!

 

Oui, Chef
July 5, 2011

Sliceable ganache, huh? I can't believe I didn't think of this brilliant idea myself.

 

Anna Marie Docog
July 5, 2011

Yum!..I don't have any much extensive training in the kitchen but I'm going to try this "no bake cake"...Sounds like a plan...It really looks great and delicious.

 

Sam Wolfe
July 6, 2011

All your cookie recipes are fantastic.

1. Do you have any simple recipes for cookies that have just the right amount of salt, not sugar?

2. Also, do you have a simple recipe for a vegetable/herb cake that are flavored with salt, not sugar?

I would prefer these recipes:
(a) without eggs or with vegetarian egg substitutes, and,
(b) with whole wheat flour.

I have a one year old son who enjoys snacks that have a touch of salt. I would love to make these for him.

 

Kristin
July 6, 2011

You are a genius Heidi!

 

DessertForTwo
July 6, 2011

Oh yum! I've been very into the flavor of allspice with chocolate lately. I made a chocolate cream pie with ground ginger and allspice the other weekend and loved it.
Thanks for a no-bake dessert-they're my favorite this time of year!

 

Susan
July 6, 2011

I think this would lend itself to becoming the base for an icebox cake. I'd be tempted to layer in some simple cookies, whole or broken, to bulk it up and break the aggresive chocolate onslaught! (Gah! Who am I?) Of course, to soften them you'd have to plan on making this which would take away from the emergency dessert imperative! Or you could just melt some ice cream and lay a slab in a puddle of it for a quick fix. Anyway you embellish it, it's chocolate, not much could improve or detract from it!

 

Esen
July 6, 2011

hi there!

just wanted to let anyone who is interested that i made this with sugarfree chocolate and mascarpone instead of the heavy cream and it was still incredible! everyone loved it so dont worry about substitutions!

keep up the good work heidi!
esen

 

larson119
July 6, 2011

WHY DO PEOPLE MAKE SILLY COOMENTS ABOUT: "HOW GOOD IT LOOKS.." OR "CAN'T WAIT TO TRY IT?", ETC. THEY ARE NOT HELPFUL!!! WAIT UNTIL YOU MAKE IT AND TELL US IF IT IS GOOD OR BAD AND/OR WHAT YOU DID DIFFERENTLY THAT WORKS BETTER?!?!

THIS IS A GREAT RECIPE JUST LIKE IT IS. YOU REALLY OUGHT TO TRY IT!! =)

 

twila
July 6, 2011

hmmmm. i'm going to infuse it with lavender!

 

LOVE4CHOCLATE
July 6, 2011

Thank you ESEN & LARSON19 for posting something from someone who has already made this dessert!!
I agree with LARSON119, What until you have made it and tell everyone how it turned out!

P.S. I made it and it was as easy as it was decadent!

 

Telebrands
July 6, 2011

Thanks for this great recipe for no bake chocolate cake. It looks wonderful.

 

molly
July 6, 2011

oh, goodness.

GOODNESS.

how did i never think of this?!

bookmarking...

 

Star
July 6, 2011

In response to mary up above asking if you could sub something in place of the chocolate - try carob. My sister is allergic to chocolate too, so my Mom made everything (frostings, cupcakes, brownies, you name it) with carob. You can get carob as a powder (use in place of cocoa powder, just be aware that carob is sweet by itself, no sugar added, unlike cocoa, which is bitter) or as chips or melting pieces, just like you can get chocolate chips or bars. I'm going to try it with carob too and let you know!

 

I made this the other day and it was absolutely perfect! Served a few pieces with vanilla ice cream and whipped cream. Thank you thank you!

 

Who wants to turn the oven on in this heat? Such a fabulous recipe you have here! Can't wait to give it a shot!

 

fatema
July 6, 2011

wow.....................

 

Becki
July 6, 2011

I made a vegan version of this with almond-cashew cream instead, it turned out great! Makes a pretty awesome ganache-y frosting actually as well!

 

phatima pour hakimi
July 7, 2011

LOVE IT!!! just like making biscuit cake :D

 

Di
July 7, 2011

Good Grief, I Love Chocolate, and you certainly can't go wrong with this recipe! I would be tempted, on occasional evenings after work, to pair it with a nice glass of red and call it dinner. Kudos, Heidi!

 

momnivore
July 7, 2011

I have ghirardelli semi-sweet chocolate bars at home - do you think can I use those? I doubt they're 70% chocolate.

 

Amy
July 7, 2011

On vegan options: I made it with coconut cream and it worked fine.

 

SRG
July 7, 2011

this recipe is absurd. Absurdly good. Absurdly too much time spent licking the bowl after making. Absurdly looking forward to eating it chilled, too.

To make it more mexican, I added cinnamon and cayenne instead of allspice. I also one and a half'd the recipe, mostly so it would better fit the pan I have. Any recipe that is hard to mess up is my kind of recipe. Thanks!

 

Melanie
July 7, 2011

This was wonderful, Heidi, and arrived in my inbox just at the right moment. It was easy comfort food when we needed great comforting. Thank you.

 

Kim
July 7, 2011

I am curious about the dimensions of your loaf pan. Care to share?

 

Vanessa Robinson
July 7, 2011

I ate it with vanilla ice cream and chocolate syrup! It is beyond tasty, great job! Hooray for National Ice Cream Month!

 

Veena
July 8, 2011

Absolutely a winner, I'm hungry for slice...

For grainy lumpy chocolate, that happens when water somehow makes it's way into the mixture. Could be from the double saucepans for melting chocolate or from wet utensils, or the cream used has too much water content.

Cocoa grains in the chocolate absorb the water when hot and get cooked and starchy forming lumpy and grainy chocolate... I learnt from experience.. hope it helps

 

Faith
July 8, 2011

I didn't have a decent sized pan at the time - I made the mixture and poured it into mini muffin cases (used gold ones) and stuck a raspberry on top of each one. They came out just like my favourite truffles!!!! SO delicious. YUM!!! served with raspberry and coconut cream with lime zest!

 

EDL
July 8, 2011

I made this using mascarpone and a tablespoon of creme fraiche, as I'm in France and unable to find your heavy cream. It came out fine, but not as 'mousse-y' as yours looks - it set quite hard. We do have a different kind of liquid creme fraiche so maybe next time I'll use that. I missed out the allspice but included lemon zest, which gave it a nice mellow kick.

Also my loaf pan was a bit too big, not that it prevented eating! Great easy recipe; thanks.

 

Cherrey
July 8, 2011

wow! couldn't believe how many comments I'll have to add to :-) it looks pretty relaxing to eat.. something to really enjoy during a lazy day.. :-)

 

Madeline
July 8, 2011

I just made this with coconut milk in place of cow's milk and a wonderful 70% dark chocolate with mint. Divine is the brand. I also whipped up some coconut milk, vanilla extract, and a bit of honey for some whipped cream to plop on top. Truly amazing! Thank you for this wonderful recipe!

 

Liz
July 9, 2011

Serves 12? In my house this would serve one - ME! Looks delicious - I will try the recipe as soon as I can get to the store for chocolate.... I'll leave out the epresso though or my children won't be able to have any. Actually, nor will I, given my caffeine intolerance.....

 

RMR
July 9, 2011

I made this today.

I'm not a dessert person at all but this recipe is so 'wrong' on so many different levels.

I tweaked it ever so slightly using several suggestions submitted by readers here. I added 1/4 teaspoon of red chili powder, and 25ml of Kahlua to it and dusted it with Dutch cocoa (24% fat) from Pensky's . I'll be serving it later this afternoon with a small scoop of Mitchell's (bay area) Buko (baby coconut) ice cream.

Seriously, this is the most off-the-hook desert I've ever made.

Big smooches heidi!!!!!!

 

Kerry
July 9, 2011

Yum! :) I have to try this!

 

Annie Roberts
July 10, 2011

My beautiful daughter made this for dinner! We all loved it however it was a little bitter for me! Would it be possible to use a milk chocolate? What would be your suggestion!

 

Lil
July 10, 2011

I made this the other day - so rich and amazing. It only lasted two days. Thanks for the recipe!

 

Christina
July 10, 2011

This looks absolutely wonderful! I plan on making this today and was wondering what the downside would be to making it in individual little ramekins? Thank you so much for the recipe!

 

Amy
July 11, 2011

I made this for a BBQ last night and it was such a hit. Thanks for sharing the recipe!

 

Stephanie
July 11, 2011

The cake is awesome with the roasted strawberries from Heidi's new book. I sprinkled mine with a little toasted coconut.

 

Yoko
July 11, 2011

omg this gives me too many ideas..whether to infuse the cream with cardamom or earl grey..(drool)

beautiful recipe & photos :D

 

Jerzy
July 11, 2011

Delicious! ...though I might cut down the salt just a bit next time. Thanks for the recipe!
But like some previous posters, I had the problem that it became all clumpy and separated. I fixed it using the advice on the truffle master class webpage on Fine Cooking... what worked for me was to heat up some more cream, and very very slowly adding the separated chocolate mixture (a spoonful at a time), always stirring the new mix slowly but thoroughly until it was smooth before adding more of the broken chocolate mix. Good luck!

 

Marie
July 12, 2011

this is absolutely divine! I added some orange essence and very very finely chopped almonds to mine and it was a complete chocolate lover's dream! the consistency is so smooth and velvety, everyone has to try this :)

 

Allison@KAF
July 12, 2011

This sounds amazing! And just the thing to quell my chocoholic cravings when it's way too hot to think about turning on the oven.

We really love your blog and would be delighted to work with you on something - if you're interested in King Arthur Flour, feel free to send me an email!

 

momnivore
July 12, 2011

I made two batches of this - one with semi-sweet chocolate infused with vanilla and the second with 60% chocolate (could not find 70% anywhere!) and I infused the cream with a hazelnut liqueur. Served both with fresh rapsberries and whipped cream and it was divine and so incredibly easy to make. I think in the future I will add some toasted nuts to the bottom of the dish as a sort of crust and I also think I may make them in individual ramikins. But I will definitely make this again and again! Thanks!

 

Annie
July 12, 2011

From the photos, I was thinking... how about doing this in verrine format?... And I'm thinking Amaretto, and a garnish of crumbled amaretti & toasted almonds... Besides, the verrine allows you to make a bit smaller portions and eliminate the guilt ;-)

 

Johanna Woodbury
July 12, 2011

I took this to a Microbrewery Supply business potluck along with 2 flavors of water kefir and homemade beer. Other brought fermented, spicy cabbage, pasta salad, spicy cole slaw, a fritatta, cookies, more beer, mead, etc. No one got sick despite such a crazy sounding spread. People called my cake "chocolate" rather than cake, possibly because it was so thin. I only had a 9" spring form pan. I'll use some mini loaf pans next time I saved from many Christmas banana/zucchini, etc cakes from my grandmother.

Cheers!

 

Christina
July 13, 2011

I think I'm going to try this in mini-muffin cups and then topping them with icecream and freezing for mini icecream bites for a company picnic. Maybe infusing the icecream with peppermint for a cooling option.

 

Melanie Large
July 13, 2011

Wow! Your “no bake chocolate cake” looks firm and moist. I can imagine how it will melt in my mouth. I can’t wait to try this one.

 

Kate Morgan
July 14, 2011

I had friends over for dinner this week and was making olive oil gelato. I wanted something rich and chocolatey but quick and easy to serve with it. This was totally perfect! You always have such wonderfully creative and practical ideas--the very best kind. Thank you!

 

Red Rose
July 15, 2011

Thank you for the recipe! Usually I am a disaster In the kitchen... I always screw something up and end up with a kitchen like the ones in Tom &Jerry in the endings... But not today! Thanks to you I have a delicious desert and a clean and happy kitchen!

 

Ami Parikh
July 15, 2011

Hi. i loved this recipe (and all your other recipes too). You make cooking look simple, elegant and fun. I was wondering if you could post recipes of cakes/cookies/muffins which do not need eggs. Alternatively, could you suggest a reliable natural substitute to eggs (i have tried flaxseed in the past, but since the recipe didnt turn out well, not sure how successful that was).

 

Sandra
July 16, 2011

I LOVE all the flowers in the jars and vases! All the pretty colors made me really cheerful! And that cake looks awesome, what a neat desseert!

 

Tammy
July 19, 2011

Thanks so much for this recipe! I made it for a party this past weekend, with a few black-cap raspberries on top since they're in season in our garden, and the dessert was VERY popular. I didn't have a small enough pan, so I poured the chocolate mixture into individual dessert glasses, without parchment, and people just spooned the dessert out -- worked fine.

 

Louise
July 20, 2011

My thirst time on this site, It is winter in SA so it will be Oxtail for my dinner party on Sat Looking for a light uncomplicated something for dessert any ideas...going to try this cake soon sounds amazing...thank you

 

Miriam
July 21, 2011

any dairy-free alternative for heavy cream?