If you want to please the guests with a delicious delicacy, without wasting time on a long cooking process, you can quickly make a chocolate cake without baking. Performing actions on a photo-recipe, each housewife will be able to create a sweetness that will not differ from the exquisite confectionery masterpiece.
Cakes can be varied due to the unique combination of ingredients.
Chocolate cake without baking
The original and quick recipe of simple and cheap ingredients is prepared for 10 minutes. It is advisable to leave the airy delicate chocolate-cream cake in the refrigerator overnight or let it stand for at least 3 hours.
- Cookies — 300 g;
- butter — 150 g;
- cocoa — 4 tbsp.
- cream cheese — 250 g;
- powdered sugar — 100 g;
- dark chocolate — 200 g;
- Fatty cream — 200 g.
Put oil in a bowl and drown over low heat. Mash hands with cookies or grind with a blender.
Combine butter, crumb and cocoa. Stir thoroughly so that all ingredients are evenly distributed.
In a separate bowl, whip the cream until they increase in volume. To process went faster, they need a little cool and add a teaspoon of powdered sugar.
At the bottom of the form put the food film and lay out the finished oil mixture. We stamp our hands or glass.
Put the cake in the fridge. Beat cheese with a blender, gradually adding powder.
If desired, it can be replaced with cottage cheese. Chocolate drown in a water bath. Cool for 3-5 minutes at room temperature and add to the cheese mass.
Enter the cream into the chocolate cream and carefully knead with a spatula from the bottom of the bowl upwards so that the mass does not lose volume.
Hardened in the cold crust lubricated with chocolate cream. We put in the refrigerator for 3 hours or a maximum for the night, so that it becomes soaked and frozen.
Decorate the cake with nuts, candy, cocoa, grated chocolate or crumb biscuits.
Venetian cake without baking
If you want sweet, but do not want to stand at the oven for a long time, you can use the recipe for chocolate cake without baking. Family members who do not know that the delicacy was prepared in a “lazy” way often don’t realize this, because the cake cannot be distinguished from the usual homemade variant.
True, it is quite difficult to get some ingredients, therefore often the liqueur is replaced by brandy, and Pecan nuts are walnuts or woods.
- cream 33% fat — 400 ml;
- dark black chocolate — 400 g;
- powdered sugar — 4 tbsp.
- Baileys liqueur — 50 g;
- Italian nuts pecan variety — 50 g;
- biscuit or cookies (purchased) — 50 g;
- butter — 1 tsp
- We put the nuts and biscuit in the bowl of the blender and grind it into a uniform crumb of uniform grinding.
- Mix in a cream container, chopped chocolate and icing sugar. We set to languish until completely dissolved in a steam bath or in a microwave with average power. Do not forget to mix thoroughly. Then add the liqueur and beat again for 1 minute.
- Put parchment paper in the form, oil it. You can replace it with cling film. We spread and well tamped nut-biscuit mixture. Leave a bit of dressing for decorating the top of the cake.
- Fill the chocolate cream and decorate the Venetian delicacy pending crumb.
- Put the finished chocolate cake in the fridge. Since it was cooked without baking, it will take about 3-5 hours to soak the sponge cake. But if you have to hurry, you can submit it in 30-60 minutes.
- Take out the finished cake from the mold and serve it to the table.
Nutty Chocolate Cake Without Baking
In the cold season, a special cake is served to the table with hot chocolate cream, and chilled in summer. Easy to prepare and incredibly delicious dessert is prepared from the products available to everyone in a matter of minutes.
- Shortbread — 150 g;
- milk chocolate / black — 100 g;
- cream 33% fat — 100 g;
- butter — 50 g;
- nuts assorted — 200-250 g.
- Cookies grind with a rolling pin or with the help of technology. Drown butter on the stove or in the microwave and mix with the crumb.
- We lay out the baking dish with paper and lay out the mixture in it.
- Chocolate break into pieces and put in a water bath to melt. Do not forget to mix with a spatula so that it does not burn. Add cream and mix until smooth.
- Fill the cake with chocolate cream and sprinkle with nuts. Then you can put the finished cake in the fridge to freeze or serve hot. You can think up the dressing yourself, adding some raisins, dried apricots or other sweets to the nuts.
Chocolate cake with blackberries without baking
In the warm season it is not always convenient to mess with the oven. It is very unpleasant in the stuffy kitchen.
Therefore, lovers of sweet cakes have come up with options for delicacies that do not need to be baked.
- chocolate chip cookies (Oreo can) — 175 g;
- butter — 50 g;
- fatty cream — 100 g;
- dark black chocolate — 100 g;
- blackberry berry — 150 g
We heat the oil and mix it with cookies, crushed into crumb. Lay out in silicone form and well tamped.
Put in the fridge for 15-20 minutes to freeze.
Pour the cream into a small bowl and bring to a boil over low heat.
Chocolate rubbed on a coarse grater and add to hot cream. Stir until complete dissolution of the crumbs.
Fill the finished cake with icing, decorate with blackberry and send it in the fridge for 3-5 hours.
Chocolate Cake without baking
When guests are expected, but there is no desire to bake, you can make an amazing chocolate cake. And the oven is not required for this.
- chicken egg — 2 pcs .;
- cane sugar — 200 g;
- milk 2.5% — 500 ml;
- cottage cheese 9% fat — 400 g;
- cold brewed coffee — 120 ml;
- OREO cookies — 8-10 pieces;
- prunes — 90 g;
- walnuts — 150 g;
- butter — 20 g;
- dark black chocolate — ½ tile;
- gelatin — 20 g;
- cocoa powder — 3 tbsp. (with a slide);
- starch — 2 tbsp. (with a slide);
- vegetable oil — 2 tsp;
- vanilla sugar — 2 tsp.
- Gelatin pour coffee, mix and leave to swell for 40 minutes or the time that is indicated on the package.
- Put nuts, prunes and butter in a blender. Grind into a homogeneous mixture. Or skip twice through a meat grinder.
- Put a detachable cake mold on a dish and spread the soft mass, forming a cake. We first distribute it with our hands, and then we tamp with a glass or a tablespoon. Sent to the fridge.
- Put cocoa and starch in an enamel pan, add vanilla sugar. Whip with a whisk and gradually introduce the milk, stirring until the consistency becomes homogeneous.
- Put the cream on medium heat, so that the mass warms up faster. When the steam goes and it will be clear that the liquid will soon boil, rearrange the switch plate on the slow mode. Cook a few minutes. During this short period of time, the cream thickens very much.
- It is important to carefully stir the cream with a spatula so that lumps do not form and the chocolate mass does not burn to the bottom. Lumps can be avoided by walking through the mix with a mixer.
- Cover the chocolate mass with cling film to make it stick. When the custard chocolate cream has cooled slightly, send it in the fridge. This is done so that the cream does not take a crust.
- Curd mash with a fork or whisk blender and add to the cooled cream. Stir well.
- Frozen gelatin put on a slow fire for 1-2 minutes and heat up. It is important not to boil it, but to warm it. Otherwise, it will lose its gelling properties. In the hot version, add gelatin to the cream and beat with a mixer until smooth.
- Pour the chocolate paste on the time to freeze the cake. Put in the fridge for 20 minutes.
- We divide half the chocolate bar into cubes and add a couple of tablespoons of milk and cold-pressed vegetable oil. Mix and put in the microwave for 15-30 seconds. Remove and mix again. Repeat the procedure until the chocolate is completely dissolved.
Take the cake out of the fridge and decorate it with icing. We expose cookies edge in the form of a dial.
We send the cake to the fridge for 3-5 hours so that it is completely frozen.