Yup. If you look closely, you can definitely see my thumb print in this cake. (Don't worry! I have clean hands!)
But, this is a good thing, in a (weird) way... because it tells you so much about this cake:
Melt-in-your-mouth. Chocolately. Soft. Goodness. Nom.
This bad boy is very (VERY) chocolately. If you're a dark chocolate lover, you've met your match. If you prefer a sweet, milk chocolate vibe... ummm... skip ahead to the pretty pictures? (Or, better yet, swap out the dark chocolate in the recipe for a milk variety!)
This is actually more of a moulded truffle than cake. It's dark, creamy, smooth, and packed FULL of chocolate flavour. A small slice is enough to satisfy any chocoholic. (If you have a serious condition, like myself, you may need two slices... but, it's fine.)
And, importantly, this dessert is the perfect thing to prepare quickly and easily. It needs some time to set in the fridge, but that only means that you can make it a day ahead if needed!
Adapted from 101 Cookbooks
No-Bake Chocolate Cake - What you need:
- pat of butter for greasing a pan (I used a loaf pan.)
- 225 grams dark chocolate (I used 70%), roughly chopped
- 125 millilitres heavy cream
- 100 grams mascarpone cheese, at room temperature
- 1 teaspoon cinnamon
- 1 tablespoon freshly brewed coffee/espresso
- 1/4 teaspoon salt
- cocoa powder, for dusting
No-Bake Chocolate Cake - What you do:
Grease a loaf pan with butter. Line with parchment paper and set aside.
Whisk the cream and mascarpone cheese together in a bowl until the mascarpone is completely incorporated into the cream. Set aside.
Make a double boiler by bringing a small amount of water to a light boil in a sauce pan, and placing a heat-proof bowl over top of it. In the bowl, add the chopped chocolate and stir to melt the chocolate completely.
If you're not a multi-tasker, take the chocolate off the stove top, and stir it occasionally while doing this next step. If you are a multi-tasker, start the cream at the same time as the chocolate.
Bring the cream mixture, the cinnamon, and the espresso to just under a boil in a saucepan over medium-high heat. You don't want your mixture to be boiling, but the cream should be hot and starting to form small bubbles.
At this stage, take the cream off the heat, and stir in the salt. Combine well.
Pour the chocolate into the cream mixture. Combine very well. It may take a minute or two to get the two different mixtures to come together, but they will... nicely... I promise!
Pour the cake batter into the prepared loaf pan. If you don't line the pan with parchment, this cake will not come out! Smooth the top and cover with plastic wrap.
Allow the cake to set in the fridge for at least 4 to 5 hours, or overnight.
... ta da!
Carefully remove the cake from the pan, and peel off the parchment paper.
Dust with cocoa and cut into small slices!