Chocolate Paradise Cake
An ideal dessert for the chocolate lovers out there! This no-bake chocolate paradise cake is so rich, moist, chocolatey and easy to prepare! Simple the best dessert you can ever prepare. Surprise your family or friends with this incredibly delicious dessert. Try the recipe:
Ingredients:
For the base:
- 85 grams’ dark chocolate
- 60 grams unsalted butter
- 1 tablespoon golden syrup
- 220 grams’ digestives
- 50 grams blanched hazelnuts, toasted
For the filling:
- 185 grams high-quality dark chocolate (no more than 70%)
- 110 grams’ milk chocolate
- 85 ml double cream
- 4 large free-range eggs, separated
- 50 grams’ caster sugar
Instructions:
- Lightly grease and base line a spring clip cake tin (21 cm). In a saucepan, over a very low heat, melt the chocolate, butter and syrup together until just melted. Stir to combine.
- Process the biscuits in a food processor or blender into fine crumbs; then apply the hazelnuts and blend briefly to roughly chop them. Apply to the chocolate mixture; stir well.
- Next, spoon into the tin and press evenly to cover the base. Refrigerate for 15 minutes to set.
- In the meantime, prepare the filling. Melt the milk and dark chocolate and cream together over a pan of barely simmering water. Cool slightly. After that, stir in the egg yolks.
- Using an electric mixer, beat the egg whites in a separate bowl until thick. Then, add the sugar and mix until stiff and glossy. With a metal spoon, fold into the chocolate mixture.
- Spread over the base and refrigerate for at least 3 or until set.
- Before serving, run a hot cloth around the edge of the tin in order to loosen; transfer to a flat plate.
- Slice and sprinkle some sea salt or decorate with whipped topping or a few hazelnuts (if desired).
Enjoy!
Chocolate Paradise Cake
An ideal dessert for the chocolate lovers out there! This no-bake chocolate paradise cake is so rich, moist, chocolatey and easy to prepare! Simple the best dessert you can ever prepare. Surprise your family or friends with this incredibly delicious dessert. Try the recipe:
Ingredients
For the base:
- 85 grams’ dark chocolate
- 60 grams unsalted butter
- 1 tablespoon golden syrup
- 220 grams’ digestives
- 50 grams blanched hazelnuts toasted
For the filling:
- 185 grams high-quality dark chocolate no more than 70%
- 110 grams’ milk chocolate
- 85 ml double cream
- 4 large free-range eggs separated
- 50 grams’ caster sugar
Instructions
- Lightly grease and base line a spring clip cake tin (21 cm). In a saucepan, over a very low heat, melt the chocolate, butter and syrup together until just melted. Stir to combine.
- Process the biscuits in a food processor or blender into fine crumbs; then apply the hazelnuts and blend briefly to roughly chop them. Apply to the chocolate mixture; stir well.
- Next, spoon into the tin and press evenly to cover the base. Refrigerate for 15 minutes to set.
- In the meantime, prepare the filling. Melt the milk and dark chocolate and cream together over a pan of barely simmering water. Cool slightly. After that, stir in the egg yolks.
- Using an electric mixer, beat the egg whites in a separate bowl until thick. Then, add the sugar and mix until stiff and glossy. With a metal spoon, fold into the chocolate mixture.
- Spread over the base and refrigerate for at least 3 or until set.
- Before serving, run a hot cloth around the edge of the tin in order to loosen; transfer to a flat plate.
- Slice and sprinkle some sea salt or decorate with whipped topping or a few hazelnuts (if desired).
- Enjoy!
