Special Taste

How to make No-Bake Chocolate Cake

SERVES 12

Begin this recipe 1 day ahead.

1  1/3 cups (200g) blanched cashews, soaked overnight in cold water
250g chocolate ripple biscuits
1 tbs ground coffee beans
70g unsalted butter, melted
500g cream cheese, softened
2 tsp vanilla bean paste
300ml thickened cream
2/3 cup (165ml) maple syrup
3 titanium-strength gelatin leaves
2/3 cup (165ml) strong espresso
250g each dark and milk chocolate, melted, cooled
Cocoa powder, to dust

1. Grease and line the base and sides of a 22cm spring-form cake pan with baking paper. Rinse and drain cashews. Whiz the biscuits in a food processor to crumbs, then pulse in coffee and butter. Press into the base of prepared pan. Chill until needed.

2. Wipe processor clean and add cashews. Whiz until very smooth. Add cream cheese, vanilla, cream and maple syrup, and whiz until well combined.

3. Soak gelatin leaves in a bowl of cold water for 5 minutes to soften. Place espresso in a saucepan and bring to a simmer, then squeeze out excess water from gelatin and add to espresso, stirring until melted and combined. Pulse melted chocolate and espresso mixture into the cashew cream, then pour over chilled base. Chill for 5 hours or until firmly set. Dust with cocoa to serve.

1. Preheat oven to 350°F. Line twenty-four to thirty 21/2-inch muffin cups with paper bake cups. In a medium bowl stir together the first three ingredients (through salt); set aside.

2. In a large bowl beat butter with a mixer on medium 30 seconds. Gradually beat in sugar, 1⁄4 cup at a time, until combined. Scrape sides of bowl; beat 2 minutes more. Add eggs, one at a time, beating well after each. Beat invanilla. Alternately add fl our mixture and milk to butter mixture, beating on low after each just until combined.Spoon batter into the prepared muffin cups, filling each about two-thirds full.

3. Bake 18 to 22 minutes or until a toothpick comes out clean. Cool cupcakes in muffin cups 5 minutes. Remove from pan; cool completely on a wire rack. Frost with desired frosting. Makes 24 to 30 cupcakes.

These are rich and moist. My favorite variation is with chopped white chocolate, a sinful and fabulous taste.

1. Bring cream to boil in medium pot. Stir in chocolates and remove from heat. Stir cream and chocolate together until smooth. Leave to cool.

3. Place eggs and sugar in a bowl. With an electric mixer whisk together until batter triples in volume and beaters leave a trail. Stir in chocolate mixture and beat together on low speed until incorporated. 

5. Place paper baking cups in large muffin tins. Divide batter between cups, filling almost to rim.

6. Bake 30 to 35 minutes or until a toothpick comes out clean. Spread with icing when cool. Decorate with white or dark chocolate curls or edible flowers.

DARK CHOCOLATE ICING

Whipping cream - 3/4 cup (175ml)

Bittersweet chocolate, chopped - 12 oz (375g)

Unsalted butter - 1/4 cup (50ml)

In a pot on medium heat, bring cream to boil. Immediately remove from heat and stir in chocolate. Stir together until chocolate is melted. Cool and beat in butter.

The combination of chocolate, walnuts and marshmallow make this little cake a delight for the diehard sweet tooth. Making the marshmallow layer is easiest with the use of a candy thermometer, but the recipe is flexible enough to be done without one--just time the cooking sugar for 7 minutes after it starts a full boil. Glucose syrup can be purchased at a specially cake store or bulk store. These cakes will keep for 1 day refrigerated or 2 days covered at room temperature.

BROWNIE LAYER

Bittersweet chocolate, chopped - 2 1/2 oz (75g)

Unsalted butter at room temperature - 1/2 cup plus 1 tbsp (140ml)

Sugar - 2/3 cup (150ml)

2 large eggs

Vanilla extract - 1 tsp (5ml)

All-purpose flour - 1/2 cup (125ml)

Salt - 1/4 tsp (1 ml)

Walnut halves, lightly toasted - 1/2 cup (125ml)

MARSHMALLOW LAYER

Cornstarch, for dusting

Gelatin powder - 1 tbsp plus 1 1/2 tsp (22ml)

Cold water - 1/2 cup (125ml)

Sugar - 1 cup plus 3 tbsp (295ml)

Glucose syrup or white corn syrup - 2 tbsp (25ml)

2 large egg whites

Vanilla extract - 1/2 tsp (2ml)

TRUFFLE GANACHE

Whipping cream - 1/2 cup (125ml)

Bittersweet chocolate, chopped - 4 oz (125g)

Unsalted butter at room temperature - 2 tbsp (25ml)

GARNISH

Walnut halves, optional

1. For brownie layer, preheat oven to 350F(180C)

2. Grease an 8 inch (20cm) square pan and line with parchment so that paper hangs over sides of pan.

3. Melt chocolate in a bowl over a pot of gently simmering water, stirring constantly. Cool chocolate to room temperature and stir in butter by hand until smooth. Stir in sugar gently and add eggs, one at a time, until blended. Stir in vanilla. Gently mix flour and salt into chocolate and stir in walnuts. Scrape batter into prepared pan and bake for 19 to 22 minutes, until cake takes on a dull color and feels firm when touched. Allow to cool completely.

4. For marshmallow layer, line an 8 inch square pan with parchment, and dust generously with cornstarch.

5. Sprinkle gelatin over 1/4 cup (50ml) of cold water, stir and set aside for 5 minutes. Melt gelatin over low heat and keep worm.

6. Bring remaining 1/4 (50ml) water, sugar and glucose syrup to a boil over medium-high heat and cook until sugar reaches 245F (118C) on a candy thermometer, 7 minutes.

7. While sugar is cooking, whip egg whites with electric beaters or in a mixer fitted with the whisk attachment, until foamy.

8. When sugar reaches proper temperature, pour it carefully in a stream down the side of the bowl while mixing on medium speed. Once incorporated, pour in melted gelatin and vanilla and whip mixture on high speed until thick and white, about 4 minutes. Pour marshmallow into prepared pan, sift top with cornstarch to prevent sticking, and let set for at least 2 hours before unmolding. 

9. For Truffle Ganache, heat cream to just below a simmer and pour over a chopped chocolate. Let sit 1 minutes, then stir slowly until evenly blended. Stir in butter until melted in. Let cool for at least 30 minutes, or chill until ready to assemble.

10. For assembly, remove brownie from pan in 1 piece by lifting parchment overhang. Brush top of brownie with a layer of ganache (if ganache sets up, just re-warm to melt). Brush excess cornstarch off marshmallow and turn over onto brownie. Peel off parchment from marshmallow carefully. With a hot knife, cut dessert into 9 or 16 squares and arrange on a platter. Once truffle ganache has cooled enough to pipe, pipe a swirl on top of each square. Each cake can be garnished with a toasted walnut half, if desired.