This Ultra Chocolate Cake is a dream come true for chocolate lovers, featuring a rich and creamy chocolate pudding mixed with crushed petit biscuits for a delightful texture. Topped with a luscious chocolate ganache, this no-bake cake is not only incredibly easy to make but also irresistibly delicious. With minimal cooking and chilling time, you can prepare this decadent dessert in just about 10 minutes, making it perfect for last-minute gatherings or when you need a quick chocolate fix.
Why You’ll Love This: The simplicity of this cake, combined with its rich chocolate flavor, makes it a favorite among both amateur and experienced bakers. The smooth chocolate pudding serves as a perfect base, with the petit biscuits adding a slight crunch that complements the creaminess of the chocolate. The ganache topping, a blend of milk and dark chocolate, adds an extra layer of chocolate indulgence that truly makes this cake a chocolate lover’s paradise.
Perfect Occasion: This Ultra Chocolate Cake is ideal for any occasion that calls for a quick yet impressive dessert. It’s perfect for family dinners, casual gatherings, potluck parties, or even as a special treat during the holidays. Its ease of preparation and delightful taste also make it a great choice for birthday celebrations or impromptu dessert cravings.
Decoration Tips:
- Sprinkle the top with chocolate shavings or cocoa powder for a more refined look.
- Garnish with fresh berries like strawberries or raspberries to add a pop of color and a touch of freshness that cuts through the richness.
- For an extra touch of elegance, add a few edible gold leaves or sprinkle with crushed nuts such as almonds or hazelnuts.
- A dollop of whipped cream on each serving can make it even more luxurious.
Ingredients:
- 400g petit biscuits, crushed
- 2.5 cups of milk
- 2 tbsp starch
- 2 tbsp cocoa powder
- Half a cup of sugar
- 80g mixed chocolate (milk and dark)
Topping:
- 150g cream
- 150g chocolate (50g milk chocolate and 100g dark chocolate)
Instructions:
- In a saucepan, combine milk, starch, cocoa powder, and sugar. Bring to a boil, stirring continuously until the mixture thickens.
- Remove from heat and stir in the 80g of chocolate until melted and smooth.
- Pour this hot chocolate mixture over the crushed petit biscuits and stir until evenly mixed.
- Transfer the mixture into a suitable mold and press down firmly. Refrigerate to set.
- For the topping, place 150g of chocolate in a bowl. Heat the cream until just about to boil and pour it over the chocolate. Stir until the chocolate is melted and the mixture is smooth.
- Allow the ganache to cool slightly, then pour over the set biscuit base.
- Refrigerate the cake for at least 2 hours to allow it to firm up.
Enjoy this Ultra Chocolate Cake, a quick and easy treat that delivers a serious dose of chocolate indulgence!
