Super easy chocolate cake without an oven...
Chocolate cake without an oven. It is so tender that it just melts in your mouth
And although the cake is made from crumbs, it absolutely does not crumble and is very stable. My homemade people rated this cake, and said that in the ranking of my homemade cakes, it is in the top three!
Making a cake is simple and easy, from the available products.
Ingredients:
Designed for a cake with a diameter of 18 cm, height 6.5 cm, weight 1300 grams.
Interlayer (bulk cakes)
170 grams - vanilla crackers
100 grams - walnuts
50 grams - dark chocolate with a cocoa content of 50%
70 grams - Nutella Chocolate PasteCream
350 grams - cream 30–35% fat
350 grams - cream cheese
65 grams - icing sugar
140 grams - Nutella Chocolate Paste
(cream cheese can be replaced with soft cottage cheese made from kefir or cottage cheese)Sprinkling
10 grams - dark chocolate
(you can take any chocolate you like best)
Let's cook!
Rusks must be crushed into crumbs, faster and more convenient, this is done in a blender. We add walnuts, chocolate, and Nutella to the crushed crackers. Grind everything well and mix in a blender, to the state of homogeneous crumbly crumb
Make cream
Pour the chilled cream into a chilled, clean, dry bowl and begin to whip at not high speeds of the mixer.
When the cream begins to froth, gradually introduce the powdered sugar.
Powdered sugar introduced, gradually increase the speed of the mixer to the maximum.
Do not whip the cream until the peaks, they should become airy.
We add Nutella to the cream cheese.
At low speeds, mix until smooth.
Next, cream the cream cheese with Nutella.
I do this in three stages.
Add a portion of cream cheese.
And carefully, at low speeds, mix the mixer until smooth.
It turns out a very gentle and airy cream.
Set the ring with the acetate film on the plate and form a cake.
We will have 4 layers with crumbs and 4 layers with cream.
¼ pour some of the crumbs on a plate, level and tamp with a glass. We will ram only the bottom layer.
Spread ¼ of the cream on top.
And carefully level, without mixing with crumbs.
Then sprinkle the cream ¼ part of the crumbs.
Carefully level with a fork. We do not crumble the crumbs, just pour them and level them.
Put the cream on the crumbs. To make it easier to level the cream, we spread it, as if in small pieces.
And then we level them up. Next, repeat the layers. Pour the crumbs, level.
We spread the cream, level it. The main thing is not to mix the layers.
We cover the cake with cling film, and remove the brew and get stronger in the refrigerator for 5-6 hours, and preferably at night.
Decorate the cake with crushed chocolate or nuts. The cake is ready.
Remove the form. We remove the acetate film. And serve to the table!
Chocolate cake without an oven. It is so tender that it just melts in your mouth
And although the cake is made from crumbs, it absolutely does not crumble and is very stable. My homemade people rated this cake, and said that in the ranking of my homemade cakes, it is in the top three!
Making a cake is simple and easy, from the available products.
Ingredients:
Designed for a cake with a diameter of 18 cm, height 6.5 cm, weight 1300 grams.
Interlayer (bulk cakes)
170 grams - vanilla crackers
100 grams - walnuts
50 grams - dark chocolate with a cocoa content of 50%
70 grams - Nutella Chocolate PasteCream
350 grams - cream 30–35% fat
350 grams - cream cheese
65 grams - icing sugar
140 grams - Nutella Chocolate Paste
(cream cheese can be replaced with soft cottage cheese made from kefir or cottage cheese)Sprinkling
10 grams - dark chocolate
(you can take any chocolate you like best)
Let's cook!
Rusks must be crushed into crumbs, faster and more convenient, this is done in a blender. We add walnuts, chocolate, and Nutella to the crushed crackers. Grind everything well and mix in a blender, to the state of homogeneous crumbly crumb
Make cream
Pour the chilled cream into a chilled, clean, dry bowl and begin to whip at not high speeds of the mixer.
When the cream begins to froth, gradually introduce the powdered sugar.
Powdered sugar introduced, gradually increase the speed of the mixer to the maximum.
Do not whip the cream until the peaks, they should become airy.
We add Nutella to the cream cheese.
At low speeds, mix until smooth.
Next, cream the cream cheese with Nutella.
I do this in three stages.
Add a portion of cream cheese.
And carefully, at low speeds, mix the mixer until smooth.
It turns out a very gentle and airy cream.
Set the ring with the acetate film on the plate and form a cake.
We will have 4 layers with crumbs and 4 layers with cream.
¼ pour some of the crumbs on a plate, level and tamp with a glass. We will ram only the bottom layer.
Spread ¼ of the cream on top.
And carefully level, without mixing with crumbs.
Then sprinkle the cream ¼ part of the crumbs.
Carefully level with a fork. We do not crumble the crumbs, just pour them and level them.
Put the cream on the crumbs. To make it easier to level the cream, we spread it, as if in small pieces.
And then we level them up. Next, repeat the layers. Pour the crumbs, level.
We spread the cream, level it. The main thing is not to mix the layers.
We cover the cake with cling film, and remove the brew and get stronger in the refrigerator for 5-6 hours, and preferably at night.
Decorate the cake with crushed chocolate or nuts. The cake is ready.
Remove the form. We remove the acetate film. And serve to the table!
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