This no-bake chocolate and walnut cake is a delightful dessert that you can prepare quickly and easily. It’s a family favorite, especially loved by my grandmother, and it’s sure to be a hit with anyone who tries it. With a combination of biscuits, nuts, and a smooth, creamy chocolate filling, this cake is perfect for any occasion. Let’s dive into the recipe!
Ingredients
For the Cake:
- 400 g biscuits (digestive or tea biscuits work well)
- 100 g walnuts (plus extra for garnish)
- 50 g sugar (about 1/4 cup)
- 10 g vanilla sugar (about 2 teaspoons)
- 50 g cocoa powder (about 1/2 cup)
- 200 ml milk (about 3/4 cup)
- 120 g butter (about 1/2 cup)
- 120 g chocolate (about 4.2 oz, any kind you like)
- 100 g cream (about 1/2 cup, heavy cream or whipping cream)
For the White Chocolate Drizzle:
- 40 g white chocolate (about 1.4 oz)
- 1 tablespoon cream
Instructions
Step 1: Prepare the Base
- Crush the biscuits:
- In a large bowl, crush 400 g of biscuits into fine crumbs. You can do this by placing the biscuits in a ziplock bag and crushing them with a rolling pin or using a food processor.
- Chop the walnuts:
- Finely chop 100 g of walnuts and mix them into the biscuit crumbs. Set aside a few whole or chopped walnuts for garnish later.
Step 2: Make the Chocolate Mixture
- Heat the milk mixture:
- In a medium saucepan, combine 50 g of sugar, 10 g of vanilla sugar, 50 g of cocoa powder, and 200 ml of milk. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is smooth.
- Add the butter:
- Add 120 g of butter to the saucepan and stir until the butter is completely melted and incorporated.
- Melt the chocolate:
- Add 120 g of chocolate to the mixture and stir until it’s fully melted and the mixture is smooth.
- Add the cream:
- Pour in 100 g of cream and mix well until the cream is fully integrated into the chocolate mixture.
Step 3: Assemble the Cake
- Combine with biscuits:
- Pour the warm chocolate mixture over the biscuit and walnut mixture. Stir well until all the dry ingredients are evenly coated with the chocolate mixture.
- Form the cake:
- Line a cake pan or a loaf pan with parchment paper or plastic wrap. Press the biscuit mixture into the pan, spreading it evenly and pressing it down firmly to form the cake base.
- Chill the cake:
- Place the cake in the refrigerator and let it chill for at least 2 hours to set.
Step 4: Add the White Chocolate Drizzle
- Prepare the drizzle:
- In a small saucepan or microwave-safe bowl, combine 40 g of white chocolate and 1 tablespoon of cream. Heat gently until the chocolate is melted and the mixture is smooth.
- Drizzle over the cake:
- Remove the cake from the refrigerator and drizzle the white chocolate mixture over the top. Garnish with the reserved walnuts.
- Chill again:
- Return the cake to the refrigerator for about 10 minutes to allow the white chocolate to set.
Step 5: Serve and Enjoy
- Slice and serve:
- Once fully chilled and set, slice the cake and serve. Enjoy the rich, creamy, and crunchy texture of this no-bake chocolate and walnut cake!
- Store leftovers:
- Keep any leftover cake in the refrigerator. It will stay fresh for up to 5 days.
Cook’s Notes
- Biscuit Choice: Digestive or tea biscuits work well for this recipe, but you can use any plain, crunchy biscuit you prefer.
- Chocolate: You can use milk chocolate, dark chocolate, or a mix of both depending on your taste preference.
- Optional Add-Ins: You can add dried fruits, such as raisins or cranberries, or even some shredded coconut to the mixture for extra flavor.
Variations
Nut-Free Version
Replace the walnuts with seeds, such as sunflower or pumpkin seeds, for a nut-free version.
Peanut Butter Drizzle
Instead of white chocolate, melt some peanut butter and drizzle it over the top for a nutty twist.
Berry Cake
Add a layer of fresh or dried berries between the biscuit layers before pressing down for a fruity variation.
Mint Chocolate
Add a few drops of mint extract to the chocolate mixture for a refreshing minty flavor.
Frequently Asked Questions (FAQs)
1. Can I use a different type of cream?
Yes, you can use any type of cream, but heavy cream or whipping cream works best for achieving a rich texture.
2. Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw in the refrigerator before serving.
3. What if I don’t have a cake pan?
You can use any mold or even shape the cake by hand on a tray. Just make sure it’s lined with parchment or plastic wrap for easy removal.
4. How long will this cake last?
This cake will last up to 5 days in the refrigerator if stored in an airtight container.
5. Can I make this cake without cocoa powder?
You can, but it will change the flavor profile. If you prefer a less intense chocolate flavor, reduce the cocoa powder or omit it and add more chocolate instead.
This no-bake chocolate and walnut cake is a quick and easy dessert that’s sure to impress. With its rich flavors and satisfying crunch, it’s perfect for any occasion. Whether you’re hosting a gathering or simply want a treat to enjoy with your tea, this cake is a must-try. Enjoy making this cake with love, and share the deliciousness with your family and friends
