No Bake Chocolate Cake

Step by step: No Bake Chocolate Cake

• Step1

  Separate 2 eggs. Add 50 grams of sugar into the egg yolks and stir. We will not be using the egg whites in the recipe. You can make delicious Italian hazelnut meringue cookies- brutti ma bouni with the leftover egg whites.

• Step2

  Combine 150 ml (5 fl oz) of milk and 50 grams of sugar in a saucepan. Bring to simmer, stirring occasionally to dissolve the sugar.

• Step3

  Gradually whisk the hot milk into the egg yolks. Return into the saucepan, and cook, whisking constantly, until the mixture thickens and reaches 80-82 ° C (180 ° F).

• Step4

  Pour the hot mixture over 400 grams (14 oz) of chopped dark chocolate. Whisk until the chocolate melts, and stir in 10 grams of vanilla sugar.

• Step5

  Gradually add 500 grams (15 oz) of soft butter into the chocolate mixture, adding a tablespoon at a time.

• Step6

  Pour the batter into a cake pan (20 cm/ 7 inch) or a silicone mold, and smooth the top.

• Step7

  Freeze the cake for a t least 6 hours. To unmold the cake, place the mold in hot water for about 10 seconds. Invert onto a serving plate and store in the fridge.

• Step8

  Before serving, dust with cocoa powder and let the cake stand at room temperature for about 30 minutes. Visit our website for more gluten free recipes, including a 5 ingredient chocolate coconut cake, oatmeal cookies, coconut macaroons and more. Good luck!