NO-BAKE CHOCOLATE CAKE RECIPE

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.