Instant Chocolate Cake (No Bake!) Recipe

Name: Instant Chocolate Cake (No Bake!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ngredients; 3 1/2 ounces, 7 tablespoons, unsalted butter, softened; 1/2 cup confectioners' sugar; 1 egg yolk; 3 1/2 ounces dark chocolate, 70% cocoa or higher; 2 tablespoons heavy cream; 1/2 teaspoon vanilla extract; 2 tablespoons granulated sugar, plus more to taste; 1/4 cup sweet liqueur, such as Alchermes or rum; 12 savoiardi, Italian ladyfingers; 2 tablespoons crushed pistachios or hazelnuts

Servings: persons

ngredients
3 1/2 ounces, 7 tablespoons, unsalted butter, softened
1/2 cup confectioners' sugar
1 egg yolk
3 1/2 ounces dark chocolate, 70% cocoa or higher
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
2 tablespoons granulated sugar, plus more to taste
1/4 cup sweet liqueur, such as Alchermes or rum
12 savoiardi, Italian ladyfingers
2 tablespoons crushed pistachios or hazelnuts

1
1. In a bowl, using a whisk or electric hand mixer, beat the butter, confectioners' sugar and egg yolk until very smooth and creamy.
2
2. In another bowl, melt the chocolate and cream, in the microwave or over a double boiler. Stir the chocolate and vanilla into the butter mixture. Reserve.
3
3. Combine 1/4 cup warm water and granulated sugar in a shallow bowl and stir until the sugar dissolves. Stir in the liqueur and add more sugar, if you like.
4
4. Dip four savoiardi, one at a time, into the liquid. Arrange the four liqueur-dipped savoiardi in a row, close together, on a serving plate. Spread with 1/3 of the chocolate mixture.
5
5. Repeat, dip four more savoiardi into the liquid, place them on top of the first row. Spread with 1/3 of the chocolate mixture. Repeat for the third and final layer, spreading the remaining chocolate on top and along the sides of the stacked savoiardi. Sprinkle the top layer with pistachios or hazelnuts. Refrigerate an hour or until firm. Serve cold.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ngredients, 3 1/2 ounces, 7 tablespoons, unsalted butter, softened, 1/2 cup confectioners' sugar, 1 egg yolk, and more.

Yes, Instant Chocolate Cake (No Bake!) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Instant Chocolate Cake (No Bake!)

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