Ingredients for No Bake Chocolate Cake
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How to Make No Bake Chocolate Cake
- Preheat oven to 350°F (175°C).
- If using hazelnuts: spread 1 cup hazelnuts on a baking sheet. Bake for 15 minutes, or until fragrant and skins begin to flake. Remove from oven, cover with a clean kitchen towel, and let sit for a few minutes.
- Rub hazelnuts in the towel to remove skins. Let cool completely and chop coarsely.
- If using almonds, walnuts, pecans, or macadamia nuts: toast 1 cup of your chosen nuts for 8-10 minutes at 350°F (175°C), or until lightly browned and fragrant. Let cool and chop coarsely.
- In a heatproof bowl set over a saucepan of simmering water (double boiler), melt 8 ounces (225g) of good quality dark chocolate and 4 ounces (115g) of unsalted butter, stirring occasionally until smooth.
- Meanwhile, crush 1 ½ cups (150g) digestive biscuits (or graham crackers) into small pieces.
- Remove the melted chocolate and butter from the heat. Stir in the crushed biscuits and 1 cup of toasted nuts.
- Lightly butter an 8-inch tart or cake pan.
- Spread the chocolate mixture evenly into the prepared pan.
- Cover and refrigerate for at least 4 hours, or until completely set.
- Cut into slices and serve. Store leftovers in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
2g
Fat
33g
Carbs
2g
