If you’re craving a delicious dessert but don’t have the time or patience for baking, this 8-minute no-bake cake is the perfect solution! With no eggs or gelatin required, this cake combines the rich flavors of cocoa, crunchy walnuts, and cookies into a decadent treat that sets quickly in the refrigerator. It’s versatile, easy to make, and perfect for any occasion. Let’s get started on this quick and impressive recipe that everyone will love!
Ingredients
For the Cake Base:
- 4.2 oz (120 g) walnuts, roughly chopped
- 17.6 oz (500 g) cookies (such as digestive biscuits or tea biscuits), crushed
- 4.2 oz (120 g) sugar
- 1/4 teaspoon vanillin (or vanilla extract)
- 2.1 oz (60 g) cocoa powder
- 1 cup (240 ml) milk
- 5.3 oz (150 g) butter
For the Top Layer:
- 4.2 oz (120 g) walnuts, roughly chopped
- 3.5 oz (100 g) dark chocolate, broken into pieces
- 1/3 cup (80 ml) heavy cream (33%)
Servings: 10-12 slices
Total Time: 8 minutes (plus chilling time)
Step-by-Step Instructions
1. Prepare the Chocolate Mixture
- Heat the Milk Mixture: In a medium saucepan, combine 1 cup (240 ml) of milk, 4.2 oz (120 g) of sugar, 1/4 teaspoon vanillin, and 2.1 oz (60 g) of cocoa powder. Place the saucepan over medium heat and stir the mixture continuously until it begins to heat up and the sugar dissolves completely.
- Add Butter: Once the mixture reaches a gentle boil, add 5.3 oz (150 g) of butter. Continue to stir until the butter melts completely and the mixture thickens slightly, achieving a consistency similar to liquid yogurt. Remove from heat and set aside.
2. Mix the Base Ingredients
- Combine Cookies and Walnuts: In a large bowl, mix 17.6 oz (500 g) of crushed cookies with 4.2 oz (120 g) of roughly chopped walnuts. Stir well to combine. The cookies will provide a nice crunch, while the walnuts add a rich, nutty flavor.
- Add the Chocolate Mixture: Pour the warm chocolate mixture over the cookie and walnut mixture. Stir thoroughly until everything is well combined and you have a thick, uniform mixture. This mixture should be dense enough to hold its shape but still moist from the chocolate sauce.
3. Shape the Cake
- Form the Cake: Transfer the cookie mixture onto a serving plate or into a mold of your choice. You can shape it into a traditional round cake, press it into a loaf pan for a rectangular shape, or even form it into individual cake balls. Use your hands or a spatula to press the mixture firmly, ensuring there are no gaps and the cake is compact.
- Top with Walnuts: Sprinkle the remaining 4.2 oz (120 g) of chopped walnuts on top of the cake. Gently press them down with the palm of your hand to help them adhere to the surface.
4. Chill the Cake
- Refrigerate: Place the cake in the refrigerator and let it chill for at least 1 hour. This allows the cake to set and the flavors to meld together.
5. Prepare the Chocolate Glaze
- Make the Glaze: To make the chocolate glaze, combine 3.5 oz (100 g) of dark chocolate with 1/3 cup (80 ml) of heavy cream in a microwave-safe bowl. Heat the mixture in the microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth and glossy. Alternatively, you can melt the chocolate and cream in a small saucepan over low heat, stirring constantly.
- Optional Lean Version: For a leaner version of the glaze, melt the chocolate with 1-2 teaspoons of vegetable oil instead of cream. This will give a shiny finish without the extra richness of the cream.
6. Decorate the Cake
- Glaze the Cake: Pour the prepared chocolate glaze over the chilled cake, spreading it evenly with a spatula. The glaze will add a beautiful, glossy finish and extra chocolatey flavor.
- Additional Chill Time: Return the cake to the refrigerator for an additional 30 minutes to allow the glaze to set.
7. Serve
- Slice and Enjoy: Once the glaze has set, slice the cake and serve. This no-bake cake is best enjoyed cold, straight from the refrigerator, and will melt in your mouth with every bite!
Nutrition Information (Per Slice, Based on 12 Slices)
- Calories: 330 kcal
- Protein: 4 g
- Carbohydrates: 35 g
- Dietary Fiber: 2 g
- Sugars: 20 g
- Total Fat: 20 g
- Saturated Fat: 8 g
- Cholesterol: 25 mg
- Sodium: 150 mg
Tips for Perfect No-Bake Cake
- Choose Your Cookies Wisely: For the best texture, use plain, crisp cookies like digestive biscuits, graham crackers, or tea biscuits. Avoid overly sweet or soft cookies, as they can alter the texture of the cake.
- Chill Well: Make sure the cake chills for the recommended time to set properly. If you’re in a hurry, place it in the freezer for a quick set.
- Customize Your Nuts: Feel free to substitute walnuts with other nuts like almonds, hazelnuts, or pecans to add your personal touch to the cake.
This 8-minute no-bake cake is a fantastic and flexible recipe that brings together the best of chocolate, nuts, and cookies into a quick and satisfying dessert. It’s perfect for those who want a fast, no-fuss treat that delivers on flavor and texture. Enjoy this cake as a quick dessert fix or a special treat to share with friends and family!