No-bake chocolate cake 3

Name: No-bake chocolate cake 3
Ingredients: 200 g biscuits; 100 g hazelnuts; 75 g butter; 500 g mascarpone; 150 g vanilla-flavored Greek yogurt; 250 g chocolate; 30 g dark chocolate; 30 g colored chocolate candies

Dessert - No-bake chocolate cake 3 by Stana B. - Recipia

The chocolate melts over a double boiler, and no-bake chocolate cake 3 sets in the fridge, with no oven. The biscuit and hazelnut base stays compact, while the mascarpone, Greek yogurt and chocolate cream cuts into smooth slices after a few hours in the fridge. I choose dark chocolate with a pronounced cocoa flavor, because that’s what I want in the creamy layer. Prep: 20 minutes. Cook: 8 minutes. Rest: 4 hours. Total time: 4 hours and 28 minutes. Serves: 10. Approximately 600 kcal and 8 g protein per serving.

Ingredients

For the base

200 g biscuits
100 g hazelnuts
75 g butter

For the cream

500 g mascarpone
150 g vanilla-flavored Greek yogurt
250 g chocolate

For decorating

30 g dark chocolate
30 g colored chocolate candies

Preparation

1. Crush the biscuits and hazelnuts in a blender, then put them in a bowl. 2. Melt the butter in a saucepan for 3 minutes, until liquid. Pour it over the biscuits and hazelnuts and mix. 3. Line the base of a 22 cm round springform pan with baking paper. Spread the mixture in the pan and press it down firmly with your hand. Chill the base while you prepare the cream. 4. Melt the chocolate for the cream over a double boiler for 5 minutes, until smooth. Leave it to cool for 10 minutes. 5. Mix the mascarpone with the Greek yogurt until smooth. Add the cooled chocolate and mix again. 6. Pour the cream over the biscuit base and refrigerate the cake for 4 hours, until set. Remove it from the pan, transfer it to a serving plate and decorate with dark chocolate and colored chocolate candies.

Notes

For a gluten-free base, use 200 g certified gluten-free biscuits; hazelnuts are tree nuts, and mascarpone and yogurt are dairy. Serve with unsweetened coffee. Chocolate with 55-60% cocoa keeps the chocolate flavor present without making the layer too bitter. Thick Greek yogurt, not runny yogurt, helps the cream hold together. If you leave the hazelnuts in larger pieces, the base will be crunchier. Sometimes the base sticks to the paper; peel the paper off slowly once the cake is thoroughly chilled. I kept it in the freezer for a few hours; after that, leave it on the counter for 10 minutes before slicing, and keep it covered in the fridge for no more than 3 days.