No Bake Chocolate Cake When it is Too Hot to BakeKelsey Banfield
The other day I came across Heidi Swanson’ recipe for No Bake Chocolate Cake. I was fascinated with the idea of the recipe. I decided to make my own version, omitting the allspice and topping it with heath bits. Admittedly, once I made it I could see it was really more like a simple fudge recipe, but slicing it and serving it like cake was the fun part of it. It really takes less than ten minutes to pull together and is so nice for summer because there is no oven involved! I mean, who doesn’t love that? We ate our in thin slices with a little bit of vanilla ice cream. I know I’ll be making this again soon and am already thinking of more ways to adapt the recipe? Cinnamon and chili powder, perhaps? Black Pepper, maybe? The possibilities are endless. Happy no-baking!
No Bake Chocolate Cake
adapted from Heidi Swanson for 101 Cookbooks
butter, to grease pan
8 ounces 70% dark chocolate, finely chopped
8 ounces (1 cup) heavy cream
2 teaspoons instant espresso powder
1 pinch fine grain sea salt
1/3 cup toffee bits for the topping
1. Butter a 6-inch loaf pan or any kind of small pan that is about the equivalent size. A large brie baker or parchment pan would work well.
2. Set a heatproof bowl over a pot of simmering water and add the chocolate. All it to slowly melt. Meanwhile, warm the cream over medium heat in a separate pan and add the espresso powder and salt. Stir until steam starts to rise from the cream and it is hot to the touch.
3. Remove the chocolate bowl from the simmer water and pour in the hot cream. Stir well until everything is completely incorporated and comes together.
4. Pour the chocolate mixture into the pan and spread the top evenly. Allow it to cool for about 10 minutes on the countertop. Scatter the heath bits on top. Cover the pan with plastic and refrigerate it for at least 6 hours before serving. Will last in the fridge for several days.