No Bake Chocolate cake without oven, egg, flour, Pan. so easy 👌 and incredibly good
No Bake Chocolate cake without oven, egg, flour, Pan. so easy 👌 and incredibly good
by mothers_recipes
3 Comments
mrchaddy
▢ 300 g milk coffee biscuits (or other plain sweet biscuits) (10.6oz) (notes) ▢ 225 g unsalted butter (1 cup / 2 sticks) ▢ ½ cup golden syrup (like Lyle’s) (125ml) ▢ ½ cup dutch processed cocoa powder (or regular unsweetened cocoa) (50g / 1.8oz) ▢ ¼ cup thickened cream (or heavy cream) (60ml) ▢ ¼ teaspoon salt ▢ 2 cups Maltesers (or Whoppers) (500ml) FOR THE GANACHE
▢ ¾ cup thickened cream (or heavy cream) (180ml) ▢ 150 g dark (50%) chocolate, finely chopped (5.3oz) For best results, always weigh ingredients where a weight is provided Instructions
FOR THE CAKE
Grease and line an 8 inch round springform pan with baking paper Break up the biscuits into 1-2cm pieces and set aside. In a large bowl, melt together the butter, golden syrup, cocoa, cream and salt, in the microwave in 30 second bursts. Stir well between each until it’s just melted together. Don’t overheat. Add the broken biscuits and ⅔ of the maltesers to the chocolate mixture and mix well. Tip into prepared tin, pressing down well. Place in the fridge. FOR THE GANACHE: Heat the cream in a saucepan or microwave until hot (if on the stove you’ll see bubble just start to appear). Place finely chopped chocolate in a bowl and pour the hot cream over. Sit for 3 minutes before stirring to a smooth ganache. Pour it over the cake and let it set 3 hours or overnight. Arrange remaining Maltesers around the top. If you want to be extra decadent, garnish with some whipped cream too.
3 Comments
▢ 300 g milk coffee biscuits (or other plain sweet biscuits) (10.6oz) (notes)
▢ 225 g unsalted butter (1 cup / 2 sticks)
▢ ½ cup golden syrup (like Lyle’s) (125ml)
▢ ½ cup dutch processed cocoa powder (or regular unsweetened cocoa) (50g / 1.8oz)
▢ ¼ cup thickened cream (or heavy cream) (60ml)
▢ ¼ teaspoon salt
▢ 2 cups Maltesers (or Whoppers) (500ml)
FOR THE GANACHE
▢ ¾ cup thickened cream (or heavy cream) (180ml)
▢ 150 g dark (50%) chocolate, finely chopped (5.3oz)
For best results, always weigh ingredients where a weight is provided
Instructions
FOR THE CAKE
Grease and line an 8 inch round springform pan with baking paper
Break up the biscuits into 1-2cm pieces and set aside.
In a large bowl, melt together the butter, golden syrup, cocoa, cream and salt, in the microwave in 30 second bursts. Stir well between each until it’s just melted together. Don’t overheat.
Add the broken biscuits and ⅔ of the maltesers to the chocolate mixture and mix well.
Tip into prepared tin, pressing down well.
Place in the fridge.
FOR THE GANACHE:
Heat the cream in a saucepan or microwave until hot (if on the stove you’ll see bubble just start to appear).
Place finely chopped chocolate in a bowl and pour the hot cream over. Sit for 3 minutes before stirring to a smooth ganache.
Pour it over the cake and let it set 3 hours or overnight.
Arrange remaining Maltesers around the top. If you want to be extra decadent, garnish with some whipped cream too.
[full recipe video ](https://youtu.be/Hecl0ABcKGM)
**Recipe
-Milk 500ml
-Sugar 60g
-cocoa powder 50g
-Butter 100g
-Chocolate 200g
-Cook Over Medium Heat and Bring To a Boil
cook 5-6 mins and Stirring Constantly
-biscuits 600g
crash/Break into small pieces
-chop 50g Almonds/ Hazelnuts/ walnuts
roastad optional
-mix the almonds and pieces of biscuits
-pour Chocolate Syrup Over The Biscuits
stir Until Well Coated
Wrap a 9-inch (23cm) Cake Pan
With a Cake Collar
-Press Firmly To Create Flat Surface Cake
-Refrigerate While Making The Ganache
-160g chocolate
-80g Boiled Milk
-let sit for 1-2 mins
stir Until melted
+pour the Ganache Over The Cake
-Refrigerate at Least, 2-3 hours Before Serving
and enjoy so delicious 👌👍
A cake so easy, even I can make it! 😄 Can’t wait to try this deliciousness!