No Bake Chocolate Cake – a delicious recipe with butter, chocolate, heavy cream, allspice, ground espresso, grain salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lightly butter a 6-inch / 15cm springform pan or equivalent - I typically use little loaf pans which are less common, but many small pans will work here (see main entry). Line with parchment paper and set aside.
2
Barely melt the chocolate in a double boiler over gentle heat.
3
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.
4
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 into the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.
5
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, and slice. Alternately, you can slice and serve from the pan.
505
kcal
Calories
38
g
Fat
36
g
Carbs
4
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: butter, to grease pan, 8 ounces / 225 g 70% chocolate, well chopped, 8 ounces / 225 g heavy cream, 1/2 teaspoon allspice (optional), and more.
Yes, No Bake Chocolate Cake 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.
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