No oven, no excitement – only a killer choked chocolate cake
:max_bytes(150000):strip_icc():format(jpeg)/2025080820250722-SEA-KahulaPie-DeliStudios-HERO1-06c2614e2ce54a948648627dc6419e7c.jpg)
Why does it work
- The throwing of chocolate wafer biscuit crumbs with melted butter, sugar, salt and water creates a simple press crust with a sandy texture.
- Gelatin helps the no-bake cake filling rate.
- By including coffee fluid, the dessert will receive rich coffee notes both in the cake filling and the whipped cream.
As an enthusiastic baker and fruit cake – I am usually not afraid to turn on my oven in summer. This year, however, I was a scorcher – I didn’t bake a single cake, crumble or cookie. Instead, I turned to desserts without bake, such as Eisbox cakePresent Banana divisionAnd Fudgy chocolate squaresto saturate my sweet tooth.
This creamy chocolate-Kahlua cake, by Yvonne Ruperti, the serious Eat employee, is the latest addition to my family’s list of summer desserts. The cake is rich in bitter sweet chocolate and fragrant with coffee liqueur. He gets his light, fluffy texture from whipped cream into melted chocolate. By inclusion of the liqueur in the cake filling and in the whipped cream cream, the dessert-Kühne coffee and caramel notes, but the use of a reasonable amount prevents it from tasting too non-alcoholic.
It is a dessert with a minimal effort that only requires about 20 minutes of preparation before you put it in the fridge. A slight crust made of crushed chocolate wafer cookies with melted butter, sugar and salt means that there is no need to roll out or have cake batter. Simply press the moistened crumbs into a even layer in a 9-inch cake plate.
For the filling, melt chocolate and then fold a mixture of slightly sweetened whipped cream, gelatin and coffee liqueur. Scratch the filling into your cake crust and then let them adjust it in the fridge for about three hours. If you are ready to serve, you can only do it to direct more liqueur with a touch with a touch. It is a delicious cake that tastes like a cross between chocolate mousse and chocolate cream cake, with just a hint of alcohol and coffee – no oven or koper required.
July 2013
No oven, no excitement – only a killer choked chocolate cake
Cooking mode
(Keep your screen awake)
For the crust:
36 Chocolate Wafer Cookies (to 4 1/2 Ounce; 126 G), such as Dewey, Oreos or Goya Chocolate Maria Cookies (see notes)
113 G unsalted butter ((4 Ounce; 8 tablespoon), melted
5 G ((1 teaspoon))) granulated sugar
1/4 teaspoon Diamond crystal kosher salt; Use half as much of the volume for table salt
For the filling:
226 G ((8 Ounce))) Bitter sweet chocolatefinely chopped
3/4 teaspoon unmoved Gelatin powder
3 1/3 Cup ((790 ML))) Whipped creamdivided
7 tablespoon ((105 ML))) Coffeelike Kahlua, divided
2 tablespoon granulated sugar ((1/2 ounce; 30 G), shared
1/4 teaspoon Diamond crystal kosher saltdivided; Use half as much of the volume for table salt
For the crust: In a food processor, pulsate 36 wafers up to finely ground. Put the crumbs in a large bowl and coated evenly with melted butter, 1 teaspoon of sugar, 1/4 teaspoon of salt and 2 teaspoon of water. Work the crumbs into the bottom of a 9-inch corten plate and with a flat drinking glass or measuring cup with flat floor and measuring cup until the crumbs layer over the floor in a compact layer and the sides of the pan.
Serious eating / deli studios
For the filling: Place the chocolate in a large, microwave -safe bowl and the microwave on the height and stir every 30 seconds until it melted and smooth. (Alternatively, nesting the bowl of boiling water over a saucepan and melting the chocolate that occasionally stir until it melted and smooth, about 5 minutes.)
Serious eating / deli studios
Add 1 tablespoon (15 ml) water into a small microwave -safe bowl and sprinkle gelatin over the top. Set up until the gelatin is soft and hydrated for about 5 minutes. Microwave with high performance, until just melted, 10 to 20 seconds; Let cool slightly.
Serious eating / deli studios
Combine in a bowl with a stand mixer with the whisk attachment or in a large bowl with an electric hand mixer 2 1/3 cup cream, 6 tablespoon of coffee gap, melted gelatin, 1 tablespoon of sugar and salt. Whisk the low speed until the sugar is completely dissolved, about 30 seconds. Increase the speed at medium height and wipe away until medium -sized tips form for 2 to 3 minutes.
Serious eating / deli studios
Add 1/3 of the whipped cream mixture into the chocolate and fold together thoroughly with a flexible spatula. Add the remaining cream and fold it carefully until the cream is fully installed and no stripes remain. (The mixture can empty slightly; that is okay.) Scratch the cake bowl and cool about 3 hours until they are set.
Serious eating / deli studios
To serve: in a bowl with a stand mixer with the whisk attachment or in a large bowl with an electric hand mixer, the remaining 1 cup of cream, the remaining 1 tablespoon of coffee schnapps and the remaining 1 tablespoon of sugar at low speed, remaining up to 1 minute. Increase the speed at medium height and wipe on until soft tips form for about 1 minute. Serve with cake.
Serious eating / deli studios
Special equipment
Kitchen machine, 9-inch
Notes
Oreo -Wafer can be bought online or in grocery stores for specialties. If you use filled oreos, you can fill out.
