NO BAKE CHOCOLATE CAKE
A very popular English cake which is like making your own chocolate bar. It contains only four ingredients; melted chocolate and butter, toasted nuts, and biscuits. There is no baking involved. All you do is mix the ingredients together in a bowl, press it into a tart or cake pan, and leave it to chill in the refrigerator. You have to try it. It's addictive!
Provided by Chocoholic
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- If using hazelnuts: Preheat the oven to 350 degree F (177 degree C) and place the hazelnuts on a baking sheet. Bake for about 15 minutes or until fragrant and the skins begin to flake. Remove from oven and place a dish towel over the nuts. Let the nuts sit for a few minutes and then rub the nuts in the towel briskly to remove the skins. Let cool and then chop coarsely.
- If using almonds, walnuts, pecans, and/or macadamia nuts: In a 350 degree F oven bake the nuts for about 8 - 10 minutes or until lightly brown and fragrant. Let cool then chop coarsely.
- Then in a heatproof bowl over a saucepan of simmering water, melt the butter and chocolate.
- Meanwhile break the digestive cookies into small pieces (about 1/2 inch).
- Once the butter and chocolate are melted, remove from heat and stir in the digestive cookies, along with their crumbs, and the chopped nuts.
- Spread this mixture into a lightly buttered 8 inch tart or cake pan, cover, and refrigerate for several hours or until set. Cut or break into slices. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 217.4, Fat 20.1, SaturatedFat 6.7, Cholesterol 24.4, Sodium 77.8, Carbohydrate 8.2, Fiber 1.6, Sugar 0.7, Protein 3.3
NO-BAKE CHOCOLATE MOCHA YULE LOG
This show-stopping holiday cake requires zero baking and is packed with luscious chocolate and coffee flavor. Make it up to one day in advance to save yourself some time on the big day.
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whip together 1 1/2 cups of the heavy cream, the confectioners' sugar and espresso powder in a large bowl with an electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes.
- Spread a heaping tablespoon of the whipped cream onto one side of 39 chocolate wafer cookies (wipe the spoon clean with a rubber spatula between dollops). Spread the whipped cream out on the cookies with a small offset spatula. Stack 5 cookies on top of each other. Repeat with the remaining cookies (including the one without whipped cream) so that you have 8 stacks total. One of the stacks will have a cookie on top with no whipped cream; this stack will be the top stack.
- To build the log: Lay out a piece of plastic wrap about 20 inches long on the countertop. Working across the entire length of the plastic wrap, lay one of the cookie stacks on its side. Gently press the remaining 7 cookies stacks together, end to end, finishing with the top stack, to make one long cookie log that's about 15 to 18 inches long. Wrap the log up in the plastic wrap and chill for at least 4 hours and up to overnight.
- While your stack is chilling, make the ganache: Put the chocolate in a medium bowl. Bring the remaining 1 1/2 cups heavy cream to a boil in a small saucepan and pour over the chocolate. Let sit for 10 minutes, then stir until completely melt. Pour the mixture into the bowl of an electric mixer and refrigerate until completely cool, about 30 minutes. Just before frosting, whip the ganache until it just begins to loosen up, turns lighter in color and is spreadable, 30 to 45 seconds. It's important not to overwhip or it will become grainy.
- Cut a 2- to 3- inch diagonal piece from the top end of the log and place it on top of the log at an angle; this will be the branch. Spread the ganache over the log to cover it completely. Heat a metal fork. Use the tines and the back of a the fork to draw a bark pattern in the ganache, running it along the surface in short strokes.
- To make the mushrooms: Shave the tops of 6 of the meringues with a rasp grater until they are smooth and round and resemble mushroom caps. Smooth the tops with a wet finger. Mix together 2 tablespoons confectioners' sugar with 1/4 teaspoon water in a small bowl to make a glue. Smear a little of the sugar glue on the bottom of each meringue and stick a marshmallow to it to make a stem. To make a shorter stem, simply cut the marshmallow in half with kitchen shears. Let the mushrooms sit for 30 minutes until the sugar water has hardened. Dust the tops with cocoa powder.
- Decorate the cake with the mushrooms, rosemary, mint and cranberries. Shave the remaining meringue over top of the cake to make snow. Slice the cake on a diagonal for serving.
PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES
What could be better than an indulgent dessert made from ingredients you have sitting in your pantry and that never needs to go into the oven? These cookies take just minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 60 cookies
Number Of Ingredients 8
Steps:
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
NO-BAKE CAKE POPS
When Melody, 13, set out to create a recipe using Hawaiian rolls, she knew she wanted to make dessert. "The texture was already cake-like, so I just built off of that idea," she says. Melody loves baking, but she didn't have to turn on the oven for these cake pops - they're no-bake!
Provided by Food Network
Categories dessert
Time 1h35m
Yield about 32 cake pops
Number Of Ingredients 10
Steps:
- In a food processor or blender, pulse 12 rolls until a fine consistency.
- Make the frosting: In a separate bowl, beat the softened butter and cream cheese with a mixer for 2 minutes, or until creamy. Add the confectioners' sugar and beat until combined. Then, add the grated coconut to the frosting. Lastly, add in the salt, coconut extract and almond extract.
- Mix the pulsed rolls and frosting together until combined. (You may have to blend 2 to 3 extra rolls and add them in to get your desired consistency.) Roll the mixture into small balls and place in the freezer for 15 minutes.
- Melt the white chocolate chips, then stir in some food coloring if you want. Dip cake pop sticks in the white chocolate and insert a stick into each cake ball. Freeze for 20 minutes, or until hardened. Remelt the white chocolate and fully dip the cake pops. Return to the freezer until set, about 20 minutes.
CHOCOLATE MOUSSE CAKE (NO BAKE)
I was hanging around in the house wondering what to make for the potluck next Thursday when I saw ingredients lying around. I decided to create a recipe! This recipe might seem very weird, you'll be surprised by the result. Most creamy cakes, like tiramisu, require lots of heavy cream, but i cant find heaving cream at my place. So i subbed it with whipping cream and butter. Note: this recipe is not gonna work if you don't refrigerate it over night. So plan ahead of tiAlso the icing in this recipe can be replaced 1/4 cup chocolate syrup with 2 tablespoon butter. Also, for the pastry cream, I recommend you to use this recipe: "http://allrecipes.com/recipe/pastry-cream-2/detail.aspx?event8=1&prop24=SR_Thumb&e11=pastry%20cream&e8=Quick%20Search&event10=1&e7=Home%20Page" make 1/2 batch of it!
Provided by marshmallow dude
Categories Dessert
Time 2h
Yield 1 cake 6 by 6 in.
Number Of Ingredients 18
Steps:
- 1. Get the half batch of pastry cream ready. While it's still warm, stir in marshmallows and melt them well. Cover and freeze.
- 2. In a blender, mix Oreos with 1/4 butter well until crumbs are moistened. Mixture should be like a paste. Line a 6 inch square dish with plastic wrap or aluminum foil; press moistened Oreos to the bottom of the dish. Pack them tight and freeze.
- 3. Spread flour over a (preferably medium) saucepan. Cook on medium heat and stir the flour often until it is light brown. Remove from heat and slightly cool.
- 4. Beat whipping cream, cooked flour, cocoa powder, vanilla, butter, and sugar in a mixing bowl until creamy. Sprinkle gelatin over 3 tablespoons of water and melt in microwave; beat that into the chocolate mixture too. By now, the pastry cream should already be cold and thicker than when you out in the refrigerator. Fold in pastry cream and beat until creamy. If your mixture is not thick, don't worry as it will thicken when you refrigerate it.
- Pour batter over Oreo crust and freeze.
- Melt dark chocolate, 1 tablespoon milk, and 5 tablespoon butter in a small bowl in the microwave, and do the same for white chocolate, 2 tablespoon butter, and milk. Take mousse cake out of the freezer.
- Spread dark chocolate over the surface of the mousse layer (the surface has already hardened a bit, enough to withstand the weight of the icing). While dark chocolate is still wet, swirl in the white chocolate mixture to form a pattern. Freeze for an hour; then transfer to refrigerator. Refrigerate overnight and serve cold.
- Enjoy!
Nutrition Facts : Calories 4162, Fat 322.7, SaturatedFat 195.8, Cholesterol 797, Sodium 2228.4, Carbohydrate 324, Fiber 16.5, Sugar 196.9, Protein 33.3
NO-BAKE CHOCOLATE TART
You can make this indulgent chocolate tart up to two days ahead. Any leftovers will make a welcome treat with a cup of coffee the next day
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Dinner, Treat
Time 25m
Number Of Ingredients 10
Steps:
- Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
- Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
- Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.
Nutrition Facts : Calories 487 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.43 milligram of sodium
NO BAKE CHOCOLATE ECLAIR TASTE-A-LIKE
Make and share this No Bake Chocolate Eclair Taste-A-Like recipe from Food.com.
Provided by Quest4ZBest
Categories Dessert
Time 15m
Yield 25 serving(s)
Number Of Ingredients 5
Steps:
- Place a layer of WHOLE graham crackers in bottom of 9x13 inch pan so no portion of bottom of pan is showing.
- In bowl mix pudding and milk. Stir in Cool Whip.
- Layer 1/2 pudding mix on top of graham crackers. Add another layer of WHOLE crackers. Add remaining portion of pudding mix on top. Add a final top layer of crackers.
- Take off seal and lid of frosting and microwave for about 45 seconds, until runny. Pour frosting over entire mixture and refrigerate overnight.
- Eat! Yummy!
Nutrition Facts : Calories 223.4, Fat 8.8, SaturatedFat 4.4, Cholesterol 4.1, Sodium 238.3, Carbohydrate 34.9, Fiber 0.6, Sugar 25.3, Protein 2.4
NO-BAKE CHOCOLATE CAKE ROLL
Make and share this No-Bake Chocolate Cake Roll recipe from Food.com.
Provided by shawnajean
Categories Dessert
Time 6h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine pudding mix and 2 tablespoons cocoa in small bowl. Add milk; beat on low speed of mixer until smooth and thickened. Fold in 1 cup whipped topping, blending well.
- Spread about 1 tablespoon pudding mixture onto top of each chocolate wafer; put wafers together in stacks of 4 or 5. On foil, stand wafers on edge to make one long roll. Wrap tightly; refrigerate 5 to 6 hours.
- Sift remaining 1 tablespoon cocoa over remaining 2-1/2 cups whipped topping; blend well. Unwrap roll; place on serving tray. Spread whipped topping mixture over entire roll. Remove wrappers from chocolate pieces; place on roll to garnish. To serve, slice diagonally at 45° angle. Cover; refrigerate leftover dessert.
Nutrition Facts : Calories 198.8, Fat 8.8, SaturatedFat 5.6, Cholesterol 3.3, Sodium 254.9, Carbohydrate 28.9, Fiber 1.2, Sugar 18.2, Protein 2.6
NO-BAKE TRIPLE CHOCOLATE CHEESECAKE
Cheesecake is a favorite in my family so I'm always looking for new spins on the classic. As a chocolate lover I couldn't resist creating a totally chocolate cheesecake, and it doesn't even require you to turn on the oven. The texture is dense and luscious, so you'll never suspect that this cheesecake is a no-bake version.
Provided by Dan Langan
Categories dessert
Time 8h35m
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the crust: Prepare a 9-inch springform pan by turning the base of the pan over so that the lip of the base is on the underside. Lock pan in place. Spray the pan with cooking spray and place a round of parchment in the bottom.
- Stir the cookie crumbs, sugar, cocoa and salt together in a medium bowl. Stir in the melted butter until the crumbs are evenly moistened. Pour the crumbs into the prepared pan. Start by pressing the crumbs all the way up the sides of the pan so that they are just under a 1/4 inch thick. Spread the remaining crumbs evenly across the bottom of the pan. Use a flat-bottom glass or measuring cup to compact the bottom and sides of the crust. Refrigerate the crust while you prepare the filling.
- For the filling: Melt the chocolate in a double boiler set over (not in) simmering water. Set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until smooth, about 1 minute. Stop and scrape the bowl and paddle. Add the sugar, cocoa and salt and combine on low speed. Raise the speed to medium-high and beat for 30 seconds. Scrape the sides of the bowl.
- Add the heavy cream and vanilla and mix on low speed until combined. Raise the speed to medium-high and beat for 30 seconds. Add the cooled chocolate and mix on low until combined. Scrape the bowl. Turn the mixer to high speed and beat for 30 seconds.
- Scrape the filling into the chilled crust and spread it towards the edge of the pan. Use an offset
- spatula to spread the filling up against the edge of the crumb crust and smooth the top. Set
- aside while preparing the ganache.
- For the ganache: Place the chopped chocolate in a small bowl. Place the cream in a small saucepan and heat over medium heat until just simmering. Pour the hot cream over the chocolate and cover the bowl; let sit for 1 minute. Uncover and whisk gently until smooth. Pour the ganache over the top of the cheesecake and gently tip the pan to so the ganache to spreads to the edge of the crust. Refrigerate for at least 8 hours or preferably overnight; to avoid ruining the surface of the ganache, do not cover the cheesecake until the ganache has set, and then do so carefully.
- To unmold the cheesecake, gently run a butter knife between the edge of the ganache and the pan. Unlatch the pan, remove the ring and gently slide and offset spatula between the cheesecake and the pan bottom. Remove the parchment and place the cheesecake on a serving plate. Arrange the strawberry halves in a ring around the top of the cheesecake if using. For neat slices, cut the cheesecake with a sharp knife dipped in warm water and dried.
NO BAKE CHOCOLATE COOKIES
Make and share this No Bake Chocolate Cookies recipe from Food.com.
Provided by Lu Ann
Categories Drop Cookies
Time 15m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Bring first 4 ingredients to a boil.
- Cook for 1 minute.
- Remove from heat.
- Add remaining ingredients.
- Mix well and drop by teaspoon onto wax paper.
- Let cool.
- Note: After I have let them cool, I put them in the fridge.
- They seem to harden better, plus they taste good that way.
CHOCOLATE PEANUT BUTTER NO-BAKE CAKE
You've heard of no-bake pies and cheesecakes, but a no-bake cake? We've got it! Make it with peanut butter, chocolate pudding mix and vanilla wafers.
Provided by My Food and Family
Categories Home
Time 6h20m
Yield Makes 12 servings.
Number Of Ingredients 7
Steps:
- Add milk to peanut butter in medium bowl, beating with wire whisk until well blended. Add dry pudding mix. Beat 2 min. or until well blended. Stir in the whipped topping.
- Reserve 5 of the wafers for later use. Spread about 1 tsp. of the pudding mixture onto each of the remaining 50 wafers. Stack wafers together, standing them on edge around outer edge of round serving platter to form a ring. Spread with the remaining pudding mixture. Refrigerate 6 hours or overnight.
- Crush remaining 5 wafers; sprinkle over dessert. Make chocolate curls. Top with the chocolate curls. Fill center of ring with strawberries. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 4.6152 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
NO-BAKE CHOCOLATE-CHERRY CHEESECAKE
Here's our luscious no-bake cheesecake version of classic Black Forest cake, made with chocolate, cream cheese and cherry pie filling.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, chocolate and sugar in large bowl with mixer until blended. Whisk in 2 cups COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours.
- Spoon remaining COOL WHIP around edge of cheesecake; fill center with pie filling.
Nutrition Facts : Calories 450, Fat 27 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 60 mg, Sodium 260 mg, Carbohydrate 48 g, Fiber 2 g, Sugar 36 g, Protein 5 g
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