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No Bake Chocolate Cake

Ingredients

  • butter, to grease pan
  • 8 ounces / 225 g 70% chocolate, well chopped
  • 8 ounces / 225 g heavy cream, cashew cream, or full-fat coconut milk
  • 1/2 teaspoon allspice (optional)
  • 2 teaspoons finely ground espresso (optional)
  • 1/4 teaspoon fine grain salt
  • cocoa powder, to serve
  • optional other toppings: rose petals, cacao nibs

Instructions

Prepare your Pan

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

Make the Cake

  1. Barely melt the chocolate in a double boiler over gentle heat.
  2. 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.
  3. 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 the mixture into the prepared pan, cover with plastic wrap, and refrigerate until chilled throughout, a few hours, or overnight.

Serve the Cake

  1. 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, sprinkle with any other toppings you like, and slice. Alternately, you can slice and serve from the pan.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Serves 12