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No-bake cappuccino cake
40 m active | 3 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 490
  • Fat about 29g
  • Carbohydrates about 51g
  • Protein about 7g
This is needed
This is needed for 4 people
Crème
  • 0.75 dl full cream
  • 1 tbsp cognac, to taste
  • 100 g dark chocolate
  • 100 g mocha chocolate
Layer
  • 120 g butter biscuit (e.g. Petit Beurre), halved if necessary
  • 2 tbsp chopped pistachios
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And that's how it's done
And that's how it's done
Crème
Place two layers of clingfilm into a small pie dish (approx. 5 × 20 cm). Boil the cream then remove the pan from the heat. Break the chocolate into chunks, add to the pan and stir to melt. Add the Cognac.
Layer
Scatter the pistachios over the bottom of the pie dish, add approx. 3 tbsp of the chocolate mixture, level off. Add a layer of halved Petit Beurre and continue with this sequence until everything has been used up, ending with chocolate mixture (should create approx. 4 layers). Cover and refrigerate for approx. 3 hrs.
Serve
Remove the cake from the tin, remove the clingfilm. Slice to serve.