Chocolate Torte No Baking Recipes

EASY VEGAN CHOCOLATE TORTE [NO BAKE]

Steps:

• Line the bottom of a loose-bottomed 20 cm / 8 inch flan tin with non-stick baking paper.
• Whizz the biscuits in a food processor until they resemble sand (alternatively place them in a sealed bag and bash with a rolling pin). Transfer to a mixing bowl.
• Gently melt the vegetable spread/vegan butter in a saucepan. Pour into the mixing bowl with the biscuit crumbs and stir through until thoroughly combined. Transfer to the tin and press down firmly using the back of a metal spoon. Place in the fridge while you prepare the chocolate.
• Heat the cream in a medium size saucepan. When it starts to boil, remove from the heat. Stir in the vanilla extract and the chocolate. Continue stirring until the chocolate has fully melted. Taste test and add a touch more extract or some liquid sweetener, if needed.
• Pour the chocolate filling over the biscuit base and tap the tin on the worktop to remove any air bubbles. Refrigerate until solid (about 1½ hours).
• I like to decorate the torte with a sprinkling of Lotus biscuit crumbs round the edge and some cherry or raspberry compote on the side.
• The torte will keep for 5 days in the fridge. It is also freezes well.

NO-BAKE CHOCOLATE TORTE

Steps:

• Slice pound cake lengthwise into three layers and set aside. In a large bowl, beat cream until soft peaks form. Gradually add sugar and cocoa; beat until stiff peaks form. Stir in extract. , Place one layer of cake on a serving platter; top with 1 cup of the frosting. Repeat layers. Frost top and sides with remaining frosting. Garnish with almonds if desired. Chill at least 15 minutes. Refrigerate any leftovers.,

FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
• Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
• Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

NO-BAKE CHOCOLATE ECLAIR CAKE

Steps:

• In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
• In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
• Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
• To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
• Pour sauce over graham cracker layer and refrigerate until set; serve.

NO-BAKE CHOCOLATE TART

Steps:

• Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
• Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
• Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.

NO-BAKE CHOCOLATE TORTE RECIPE

Steps:

• Line the springform cake tin with baking parchment. Cut the chocolate brownies into pieces and use them to completely cover the base of the tin - it's a bit messy, but worth it! Sprinkle with dark rum, press down firmly and scatter over the vanilla prunes.
• Pour the cream into a saucepan and heat until just before it comes to the boil. Remove from the heat and beat in the plain dark chocolate until melted. Whisk with an electric whisk for about 5 mins until thick and glossy. Pour over the prunes and level off the surface. Chill for at least 2 hrs. Dust with cocoa powder before serving.

NO-BAKE CHOCOLATE TORTE SALAMON

Steps:

• Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and let chocolate cool to room temperature, stirring occasionally, about 15 minutes. In a bowl with an electric mixer beat together butter and confectioners' sugar until combined well and beat in chocolate, water, 2 tablespoons liqueur, vanilla, and salt. In another bowl beat 1 cup cream until it just holds stiff peaks and fold into chocolate mixture gently but thoroughly.
• In a small bowl stir together milk and remaining 4 tablespoons liqueur. Working with 1 vanilla wafer at a time, dip wafers into milk mixture twice and arrange enough in a 10-inch springform pan, touching each other, to cover bottom of pan in one tight layer. (Do not worry about spaces between wafers.) Cover wafers in pan with one third chocolate mousse, spreading evenly.
• Make another layer of dipped vanilla wafers on top of mousse in pan in same manner and cover with half of remaining mousse, spreading evenly. Make a third layer of dipped vanilla wafers and cover with remaining mousse. Cover chocolate with a final layer of dipped vanilla wafers. (There will be about 1/2 box cookies left over.) Chill torte, covered, at least 6 hours and up to 3 days or freeze torte, well-wrapped, up to 3 months.
• Run a thin knife around edge of torte and remove side of pan. Smooth side of torte with a knife dipped in hot water. In a bowl beat remaining cup cream until it just holds stiff peaks and spread over top of torte.
• Garnish torte with chocolate shavings and serve chilled or at cool room temperature.

CHOCOLATE DOUBLE NUT CARAMEL LADYFINGER TORTE (NO BAKE)

Steps:

• Prepare a 9-inch springform baking pan.
• Microwave chocolate chips on HIGH until melted, stirring every 30 seconds; cool 5 minutes and set aside.
• Split the ladyfingers, then stand the halves around the edges of the 9-inch springform pan (placing the rounded sides of ladyfingers against the pan).
• Line the bottom of the pan with the remaining ladyfingers (reserving any remaining ones for other uses).
• Spread the Nutella spread evenly over the ladyfingers on the bottom of the pan.
• Cook the caramels and 1/3 cup whipping cream in a medium heavy saucepan over low heat, stirring constantly JUST until melted; remove from heat and stir in chopped pecans until coated.
• Spoon the caramel/nut mixture evenly over the Nutella spread in the pan.
• In a medium bowl beat 1/3 cup confectioners sugar with softened cream cheese at medium speed with an electric mixer until fluffy about 4 minutes) then add in the Creme de Cacao; beat until blended, then add in the melted chocolate chips.
• Beat the remaining 2 cups whipping cream in a medium bowl with an electric mixer until stiff; fold into the cream cheese mixture, then spoon evenly over the caramel mixture in the pan.
• Shave the baking squares using a veggie peeler evenly on top, then sprinkle with about 3 tablespoons confectioners sugar (or to taste).
• Chill for 3 hours before serving.
• Delicious!

CHOCOLATE TORTE - NO BAKING

Steps:

• Prepare a 7x7 dish by lining it with greaseproof paper for easy removal of the torte once cold.
• Measure out the butter and chocolate and chop up ready for adding later.
• Put the cream, sugar and salt in a pan and bring slowly to near boiling stirring constantly. You should see small bubbles at the edges of the pan.
• Add the butter and chocolate and stir well until melted. Then add any other flavourings if desired (eg ginger etc) (optional).
• Pour into prepared dish and chill in fridge overnight or until set (at least 7 hours I'd guess).
• When set torte can be turned carefully onto serving dish where it will sit firm and not ooze. You can then decorate with cream / fruit / drizzled white chocolate (optional).