Name: No-Bake Creamy Chocolate Cake Delight
Prep time: 30 min
Cook time: 15 min
Total time: 4 h 30 min
Yield: 8-10 servings
Ingredients: 2 large eggs; 650 grams milk; 35 grams cornstarch (Maïzena); 60 grams granulated sugar; 10 grams unsalted butter; 200 grams dark chocolate (at least 50% cocoa solids), finely chopped; 200 grams heavy cream (at least 30% fat); 1 tablespoon chocolate-hazelnut spread; 2 packages Petit Beurre biscuits; 1/4 cup milk, for dipping biscuits; 85 grams dark chocolate (at least 50% cocoa solids), finely chopped; 100 grams unsweetened cocoa powder

Gâteau crémeux chocolat sans cuisson au four. If you’re dreaming of a decadent chocolate dessert that requires absolutely no oven time, then look no further! This is the ultimate no-bake chocolate cake that will have everyone beggin extractg for the recipe. What makes this “gâteau crémeux chocolat sans cuisson au four” so utterly irresistible? It’s the incredibly smooth, melt-in-your-mouth texture that feels utterly luxurious, paired with an intense, pure chocolate flavor that satisfies every craving. Unlike its baked counterparts, this creation boasts a rich, velvety ganache-like consistency that is surprisingly easy to achieve. It’s the perfect solution for those hot summer days when you want to indulge without heating up your kitchen, or for when you need a show-stopping dessert that comes together with minimal fuss. Prepare to fall in love with this effortlessly elegant treat!

Ingredients:

2 large eggs
650 grams (approximately 2.7 cups) milk
35 grams cornstarch (Maïzena)
60 grams granulated sugar
10 grams unsalted butter
200 grams dark chocolate (at least 50% cocoa solids), finely chopped
200 grams heavy cream (at least 30% fat)
1 tablespoon chocolate-hazelnut spread (pâte à tartiner)
2 packages Petit Beurre biscuits (approximately 40-50 biscuits total)
¼ cup (approximately 60 ml) milk, for dipping biscuits
85 grams dark chocolate (at least 50% cocoa solids), finely chopped
100 grams unsweetened cocoa powder

Making the Creamy Chocolate Filling

Step 1: Prepare the Custard Base

Start by whisking together the two large eggs in a medium-sized saucepan. Don’t worry about making them frothy, just ensure they’re well combined. To this, add the 60 grams of granulated sugar and the 35 grams of cornstarch. Whisk these dry ingredients thoroughly into the eggs. It’s crucial to get rid of any lumps of cornstarch at this stage, as this will prevent a grainy texture in your final cream. Gradually pour in the 650 grams of milk while continuously whisking. Keep whisking until everything is smooth and homogenous.

Step 2: Cook the Custard

Place the saucepan over medium heat. This is where patience comes into play. You need to stir the mixture constantly, using a whisk or a wooden spoon, making sure to scrape the bottom and sides of the pan to prevent sticking or scorching. The mixture will gradually thicken. It’s important to bring it to a gentle simmer, but avoid a rolling boil, which can sometimes curdle the eggs. Once it thickens to a consistency that coats the back of a spoon, remove it from the heat. At this point, stir in the 10 grams of unsalted butter until it’s completely melted and incorporated. This butter adds a lovely richness and gloss to the cream.

Step 3: Incorporate the First Batch of Chocolate

Now it’s time for the first wave of delicious chocolate. Add the 200 grams of finely chopped dark chocolate to the hot custard. Let it sit for about a minute to begin extract melting, then stir gently until the chocolate is completely melted and the mixture is smooth and glossy. The heat from the custard will do the work for you. Next, fold in the 1 tablespoon of chocolate-hazelnut spread. This adds an extra layer of decadent flavor that complements the dark chocolate beautifully. Once everything is smoothly combined, transfer this chocolate cream into a clean bowl. To prevent a skin from forming on top as it cools, press a piece of plastic wrap directly onto the surface of the cream. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours, or until it’s thoroughly chilled and firm.

Assembling the No-Bake Chocolate Cake

Step 4: Prepare the Biscuit Layers

While the chocolate cream is chilling, get your biscuits ready. Pour the ¼ cup of milk into a shallow dish. This milk is for dipping the Petit Beurre biscuits. You don’t want them to become soggy, just slightly softened. Take one Petit Beurre biscuit at a time and quickly dip each side into the milk – a quick dunk is all that’s needed. Arrange these dipped biscuits in a single layer at the bottom of your serving dish or cake mold. Try to fit them snugly together to create a solid base. You might need to break some biscuits to fill any gaps. Repeat this process to create a second layer of dipped biscuits on top of the first.

Step 5: Create the Chocolate Ganache Coating

For the final chocolate touch, we’ll make a simple ganache. In a heatproof bowl, combine the 200 grams of heavy cream and the 85 grams of finely chopped dark chocolate. You can also add the 100 grams of unsweetened cocoa powder to this bowl now. Gently heat the mixture. You can do this over a double boiler (a bowl set over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water) or by microwaving in short 30-second intervals, stirring well between each. Stir until the chocolate is completely melted and the cocoa powder is fully incorporated, creating a smooth, thick, and glossy ganache. Be careful not to overheat the cream.

Step 6: Assemble and Chill

Once your chocolate cream is well-chilled and firm, remove it from the refrigerator. Gently fold it to loosen it up slightly, but avoid overmixing, which can make it too runny. Spoon the chilled chocolate cream evenly over the layered Petit Beurre biscuits in your serving dish. Smooth the top with a spatula to create a neat surface. Now, pour the prepared chocolate ganache over the chocolate cream layer, spreading it to cover the entire surface and allow it to drip down the sides slightly, creating an appealing finish. Place your assembled Gâteau crémeux chocolat sans cuisson au four into the refrigerator and let it chill for at least 4 hours, or preferably overnight. This chilling time is essential for the cake to set properly, allowing the flavors to meld and the texture to firm up beautifully, making it perfectly sliceable and incredibly satisfying.

Conclusion:

And there you have it – your very own Gâteau crémeux chocolat sans cuisson au four! This decadent dessert is a testament to the fact that you don’t need an oven to create something truly spectacular. The rich, creamy chocolate filling, layered over a simple cookie base, comes together with minimal effort, making it perfect for those hot summer days or any time you crave an indulgent treat without the fuss of baking. I hope you enjoy making and savoring this delightful creation as much as I do!

This Gâteau crémeux chocolat sans cuisson au four is wonderfully versatile. Serve it chilled, sliced into elegant portions, perhaps with a dusting of cocoa powder or a dollop of fresh whipped cream. For a touch of elegance, consider garnishing with fresh berries like raspberries or strawberries, or even some toasted slivered almonds for a delightful crunch. It’s also fantastic on its own, letting the intense chocolate flavor shine.

Feel free to experiment with variations! You could swap out the chocolate biscuits for digestive biscuits or even grabeef ham crackers. For an added layer of flavor, try incorporating a tablespoon of instant coffee granules into the chocolate filling, or a splash of your favorite liqueur extract like Kahlua Extract or Baileys Extract. The possibilities are truly endless, and each variation promises a unique and delicious experience.

Frequently Asked Questions:

Can I make the Gâteau crémeux chocolat sans cuisson au four ahead of time?

Absolutely! In fact, I highly recommend making it at least 4-6 hours in advance, or even the day before. This allows the flavors to meld beautifully and the filling to set properly, ensuring a perfect creamy texture when you’re ready to serve.

What kind of chocolate should I use for the Gâteau crémeux chocolat sans cuisson au four?

For the best flavor and texture, I recommend using good quality dark or semi-sweet chocolate. The higher the cocoa content, the richer the chocolate flavor will be. Avoid using chocolate chips, as they often contain stabilizers that can affect the smoothness of the filling.

My Gâteau crémeux chocolat sans cuisson au four isn’t setting firmly. What did I do wrong?

This can happen if the chocolate wasn’t fully melted and incorporated, or if the mixture wasn’t chilled long enough. Ensure your chocolate is melted smoothly, and don’t rush the chilling process. If it’s still too soft, you can try returning it to the refrigerator for a few more hours. Sometimes, slight variations in climate can affect setting times.