Chocolate Cake Without an Oven: Creamy and Easy

For those looking for a practical dessert, without giving up the flavor, the chocolate cake without oven and without gelatin emerges as a quick and affordable alternative. The recipe, released by the Recipes that I Love channel, combines a crisp base of biscuit with a creamy filling of chocolate and a shiny cover of ganache. The preparation does not require advanced techniques and can be done in a few minutes, with easily found ingredients.

The full step-by-step video is available on the channel, but the written instructions allow anyone to play the dessert at home. Next, check the details of the preparation, from the assembly of the base to the moment of deforming and serving.

Crunchy Cookie Base

The first step is to prepare the base of the pie. In the processor, place the cookies and beat until you get a fine farofa. The source did not specify the exact amount of cookies, but indicated that Oreo or Negresco can be used without filling, according to the cook's preference.

Then add 90 g of melted unsalted butter (about 9 tablespoons) and beat again until everything is well mixed. The butter acts as a binder, ensuring that the base remains compact after cooling.

Transfer the mixture to a removable bottom shape of approximately 17 cm in diameter. Press well with a spatula or with the bottom of a cup, forming a compact and uniform base. Leave in the freezer for 5 minutes while preparing the filling. This rapid cooling helps to firm the base before receiving the cream.

https://www.youtube.com/watch?v=ppUgZ_jAfMs

Video: YouTube | Source: catracalivre.com.br

Creamy chocolate filling

For the chocolate cream, chop the slightly bitter chocolate and place it in a container along with the cream. Bake in the microwave at 30 seconds intervals, stirring at each interval, until the chocolate is completely melted and the cream is smooth. If you prefer, you can also melt the chocolate in a water bath.

Then add the cream cheese and 2 tablespoons (20 g) of chocolate powder 50% cocoa. Mix well until you get a homogeneous cream without lumps. The cream cheese gives lightness and a slightly acid touch, balancing the sweetness of chocolate.

Pour the cream over the base and smooth the surface. Refrigerate for about 1 hour, or until the surface of the cream is firm. This time is essential for the filling to gain structure before receiving the cover.

Bright ganache cover

The cover follows a similar process to the filling. Chop the dark chocolate and place it in a container along with the cream. Bake in the microwave at intervals of 30 seconds, stirring at each interval, until the chocolate is completely melted and forms a smooth cream. If you prefer, do this process in a water bath.

Pour the cover over the already firm pie and gently spread to form a uniform layer. The ganache should cover the entire surface, creating a smooth and shiny finish.

Refresh again for at least 4 hours, or until all creams are completely firm. This cooling period is crucial for the pie to maintain its shape when it is deformed and cut.

Deform and Serve

After well frozen and firm, deform carefully. Now you just have to cut, serve and enjoy! The pie can be served in generous slices, accompanied by red fruits or a ball of ice cream if desired.

The recipe is versatile and allows adaptations: the base can be made with different types of biscuit, and the dark chocolate can be replaced with milk chocolate for a softer flavor. However, the source did not detail other variations.

The post Chocolate cake without oven and without gelatin: creamy and easy to make first appeared in Free Ratchet. For more practical recipes like this, continue to follow the Boca no Trombone portal, which brings news from the gastronomic universe and tips for everyday life.

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catracalivre.com

Recipes I Love (www.receitasqueamo.com.br)