No-Bake Blackout Cakes
Votes: 3
Time: 8 hours 20 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 477, total fat 26 G., saturated fats 14 G., proteins 5 G., carbohydrates 63 G., fiber 3 G., cholesterol 42 mg, sodium 267 mg, sugar 43 G.
Calories 477, total fat 26 G., saturated fats 14 G., proteins 5 G., carbohydrates 63 G., fiber 3 G., cholesterol 42 mg, sodium 267 mg, sugar 43 G.
Brooklyn's famous Blackout Cake is traditionally made with layers of rich chocolate cake, chocolate pudding, and topped with crumbled cake. This no-bake version of the Blackout Cake features the same incredibly delicious chocolate ingredients. Simply chill and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 cup ready-made chocolate pudding
- 42 chocolate wafer cookies
- 1/4 cup chocolate syrup
- Special equipment: 6 large muffin pan
We recommend
Recipes with similar ingredients: cream, wafer cookies
Cooking the dish according to the recipe:
- Beat the heavy cream and powdered sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 2 minutes. Fold in the pudding with a silicone spatula until smooth.
- Cut 6 squares of plastic wrap, large enough to completely line each muffin tin with a slight overhang around the edges.
- Spoon 1 heaping tablespoon of the pudding mixture into the bottom of each lined ramekin. Break up 2 cookies and arrange them in an even layer on top of the pudding. Repeat the pudding and cookie layers two more times, finishing with a layer of cookies on top. Cover each ramekin with the overhanging plastic wrap. Refrigerate for at least 8 hours and up to 12 hours. Set aside the remaining 6 cookies for decorating.
- When ready to serve, unwrap each cake and invert the pan onto a large platter or cutting board. Remove the plastic wrap. Arrange the cakes on plates. Crush the remaining cookies and sprinkle crumbs over each cake, then drizzle with chocolate syrup.
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