An incredibly simple no-bake chocolate cake recipe.
Recently, my friends asked me to share a recipe for a cake that they could make in the country. Here it is necessary to clarify that friends at the dacha do not have an oven. But from time to time, guests come to them who would like to please with something delicious for tea.
Once asked, you have to do it. As a result, I came up with a recipe for a chocolate cake. Well, since there is no oven, then there are no baking dishes either. Therefore, instead of a mold, I will use a liter milk carton.
I will not delay, let's cook!
Step-by-step recipe on how to make a cake in a milk bag
Before I start making the cake, I cut off the top of a liter carton of milk. Remove the plastic cover and seal the hole with tape. That's it, the cake mold is ready.
- Chocolate biscuits 75 g
- Butter 30 g
I grind the chocolate cookies into crumbs. You can do this in a blender, but I just put the cookies in a bag and tapped on them with a rolling pin.
Add melted butter to the crumb and stir. You should get a damp dough that holds its shape when squeezed.
I spread the dough on the bottom of the milk bag and tamp it. I put it in the refrigerator.
- Marshmallow 200 g
- Hot cream 33% 90 g
- Dark chocolate 50% and above 180 g
- Cold cream 33% 300 g
Now I'm going to make the chocolate mousse. I melt the marshmallows in the microwave in impulses for 15-20 seconds, stirring each time.
If you do not have a microwave, you can melt the marshmallows in a water bath, but this will take a little longer.
Melt until the mass becomes smooth and fluid. I add hot cream and dark chocolate. Stir until smooth. The chocolate should be completely dissolved.
If the chocolate has not melted to the end, send it to the microwave for 15-20 seconds.
I whip cold cream to medium peaks - this is when the cream is still running, but already saturated with air bubbles.
In several stages I add whipped cream to the chocolate mass and stir with a spatula. The main thing here is not to overdo it, so that the cream does not settle.
Pour the mass into a mold over the base and put it in the refrigerator for 3-4 hours to stabilize.
- Cream 33% 55 g
- Dark chocolate 30 g
In general, the chocolate cake can already be served, but I recommend sprinkling it with chocolate sauce (ganache). To do this, bring the cream to a boil and pour over the chocolate. Stir until smooth and let cool slightly.
The sauce should look like liquid ketchup. Pour the cake on them, decorate with marshmallows on top. I also had yogurt with rice balls at home, and I sprinkled them on them too.
Just look at how delicate the cake is. And most importantly, I didn't need an oven or a baking dish to make it.