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The World’s Best No-Bake Chocolate Cake

October 17th, 2011 2 comments


Tasted this AMAZING chocolate cake at a party, and had to get the recipe. This is the rough translation from the Dutch original. A better translation is coming:

No-Bake Chocolate Truffle Cake

600g good, bitter chocolate
6 dl whipping cream
3 tbsp fine white sugar
1 ‘borrelglas’ of cognac or amaretto
1 package bastogne cookies
150g butter
cocoa powder

Cover the bottom of a 27cm springform pan with baking paper.

Whiz up the cookies in a food processor. Melt the butter and mix the two together. Sprinkle this over the bottom of the pan. Press flat and put in the freezer.

Whip the cream and sugar together until stiff.

Break the chocolate into pieces and melt slowly in a double boiler or the microwave.

Put the melted chocolate (not too hot!) in with the whipped cream, in one go, with the mixer still running. Add the liquor and keep beating until everything is mixed together.

Put in the pan and then put it in the freezer overnight. When it’s ready to serve, take it out and dust with cocoa powder.

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2 Responses to “The World’s Best No-Bake Chocolate Cake”

  1. Willeke says:

    A ‘borrel glas’ is the common size glas for 35% alcohol drinks, so I think the English equivalent is a shot glass.
    A ‘springform’ is a ring shaped cake form with a loose bottom. 27 cm is about 11″ and denotes the diameter.

    When making this recipe while not having kitchen machines handy, break the cookies as far as possible by hand, soak in the melted butter and when getting soft, use a fork to break apart into smaller bits.
    And when ‘Bastogne’ cookies are not at hand, any cookies can do, ones with a taste to them will do better.

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