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No-Cook Chocolate Cake

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200 g (7 oz) plain chocolate
275 g (10 oz) chocolate cake crumbs
50 g (2 oz) shortbread, crushed
100 g (4 oz) hazelnuts, toasted and chopped
50 g (2 oz) glace cherries, chopped
3 tablespoons (45 ml) Tia Maria
75 g (3 oz) white chocolate
50 g (2 oz) puffed rice
25 g (1 oz) milk chocolate
25 g (1 oz) flaked almonds, toasted


Serves: 12


1  Line a 900 g (2 lb) loaf tin with clingfilm, leaving it overlapping the top of the tin.

2  Melt 150 g (6 oz) of the plain chocolate in a bowl set over a pan of simmering water. Mix in the cake crumbs, shortbread, hazelnuts, cherries and Tia Maria.

3  Spoon two-thirds of the mixture into the clingfilm-lined tin. Make a dip in the centre of the mixture and spread some in a thick layer up the sides of the tin.

4  Melt the white chocolate in a bowl over a pan of hot water and mix with the puffed rice. Spoon into the tin and press in place. Spoon the remaining plain chocolate cake mixture on top. Level the surface and chill for 2 hours.

5  Holding the clingfilm, pull the cake out of the tin, put it on a plate and peel the clingfilm away.

6  Melt the remaining plain choco­late and the milk chocolate in 2 bowls. Brush the top of the cake with 1 tablespoon of the milk chocolate. Scatter the almonds over the top and drizzle with the remain­ing melted chocolate. 

Preparation Time: 20 Minutes, Plus 2 Hours Chilling Time

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