No Bake Chocolate Cake




Introduction: No Bake Chocolate Cake

About: was founded by 3 generations of one family. Grandma Emma, Dad Leon, and me - Daniella. I graduated from the Culinary Institute of America with a degree in Culinary Arts, and there's nothin...

This is a chocolate lover’s dream cake. It is very rich, gluten free and easy to make. Plus, you don't need an oven or a mixer, or any other special equipment to make it.

You'll find more chocolate cake recipes on

Dark chocolate - 400 grams (14 oz)

Butter – 500 grams (17 oz)

Milk – 150 ml (5 fl oz)

Sugar – 100 grams (3.5 oz)

Yolks - 2

Vanilla Sugar – 10 grams (2 teaspoons)

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Step 1:

Separate 2 eggs. Add 50 grams of sugar into the egg yolks and stir. We will not be using the egg whites in the recipe. You could use these leftover egg whites to make Brutti Ma Buoni cookies (Italian hazelnut meringue cookies)

Step 2:

Combine 150 ml (5 fl oz) of milk and 50 grams of sugar in a saucepan. Bring to simmer, stirring occasionally to dissolve the sugar.

Step 3:

Gradually whisk the hot milk into the egg yolks. Return into the saucepan, and cook, whisking constantly, until the mixture thickens and reaches 80-82 ° C (180 ° F).

Step 4:

Pour the hot mixture over 400 grams (14 oz) of chopped dark chocolate. Whisk until the chocolate melts, and stir in 10 grams of vanilla sugar.

Step 5:

Gradually add 500 grams (15 oz) of soft butter into the chocolate mixture, adding a tablespoon at a time.

Step 6:

Pour the batter into a cake pan (20 cm/ 7 inch) or a silicone mold, and smooth the top.

Freeze the cake for a t least 6 hours. To unmold the cake, place the mold in hot water for about 10 seconds. Invert onto a serving plate and store in the fridge.

Step 7:

Before serving, dust with cocoa powder and let the cake stand at room temperature for about 30 minutes. Visit our website for more gluten free recipes, including a 5 ingredient chocolate coconut cake.

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    2 years ago

    is the batter supposed to have a peanut butter texture in the end?