Try this No Bake Chocolate Cake recipe, or contribute your own.
Suggest a better description1. Line a 20cm cake tin with cling film.
2. Melt the butter, maple syrup and chocolate in a glass bowl suspended over a saucepan of simmering water and stir until smooth and all the ingredients have melted together.
3. Chop or break up the biscuits into small pieces and then add them to the chocolate mixture, followed by the chopped pecans and raisins. Stir well, making sure that all the ingredients are completely coated with the chocolate mixture. Then spoon the biscuit cake mixture into the prepared cake tin and use the back of a spoon to spread it out evenly. Then use a potato masher to press the mixture down evenly.
4. Next is the chocolate ganache. Put the broken chocolate into a bowl. Pour the whipping cream into a pan and bring it to a simmer. Pour the warm cream over the chocolate and mix well, stirring all the time until the chocolate has melted and you have a glossy and shiny ganache. Pour the chocolate ganache over the biscuit cake.
5. Place the chocolate biscuit cake in a fridge to cool and set for 2 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1515g) | ||
Recipe Makes: 1 | ||
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Calories: 3646 | ||
Calories from Fat: 2722 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 302.4g | 403 % | |
Saturated Fat 140.9g | 704 % | |
Monounsaturated Fat 108.4g | ||
Polyunsanturated Fat 34g | ||
Cholesterol 501.2mg | 154 % | |
Sodium 944.2mg | 33 % | |
Potassium 1789.5mg | 47 % | |
Total Carbohydrate 236.9g | 70 % | |
Dietary Fiber 21.5g | 86 % | |
Sugars, other 215.4g | ||
Protein 22.5g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3646
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