No-Bake Chocolate Shortbread Cake
Votes: 5
Time: 1 hour 40 min.
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
In 2011, when Prince William married Kate Middleton, he broke with royal tradition: he ordered a specially prepared classic British ice cream cake with cookies for the wedding. This cake is made with McVity's shortbread cookies and uses chocolate instead of ice cream. It's said to be a favorite dessert of his grandmother, Queen Elizabeth, who enjoys a slice with afternoon tea.
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:
Cake
- 1/2 tbsp. blanched hazelnuts
- 300 g butter, plus extra for greasing
- 400 gr. shortbread cookies, break into 1.3 cm pieces.
- 1/3 cup corn syrup
- 1/4 teaspoon salt
- 200 g dark chocolate, chopped
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1/3 cup Nutella chocolate-hazelnut spread
Cream ganache glaze
- 110 g dark chocolate, chopped
- 1/2 cup heavy cream
- 1 tbsp corn syrup
- Mini chocolate chips for decoration
We recommend
Recipes with similar ingredients: shortbread cookies, dark chocolate, chocolate-nut butter, vanilla extract, cream, chocolate chips (granules), cocoa, hazelnuts, syrup
Cooking the dish according to the recipe:
- Preheat the oven to 180°C. Spread the hazelnuts on a rimmed baking sheet and toast for about 10 minutes, stirring occasionally. Let cool, then chop.
- Prepare the baseGrease the bottom and sides of a 20cm springform pan with butter. In a large bowl, combine the hazelnuts and cookies. In a medium saucepan, combine the butter, syrup, and salt. Cook over medium heat, stirring, until the butter is melted (do not bring to a boil). Remove from heat, add the chocolate, cocoa powder, and vanilla, and mix until smooth, then fold in the chocolate-hazelnut spread.
- Prepare the ganache cream frostingPlace the chocolate in a small bowl. In a small saucepan over medium heat, heat the cream and syrup, stirring occasionally, until the syrup has dissolved and bubbles form around the edges. Pour over the chocolate and let sit for 5 minutes, then stir until smooth. Let sit at room temperature for 30 minutes to 1 hour, until the mixture thickens but remains pourable (it should resemble a soft pudding).
- Pour the ganache over the cookie mixture and stir. Transfer to the prepared pan and press firmly into place. Place a piece of plastic wrap directly on the surface and refrigerate the cake until set, at least 6 hours or overnight.
- Remove the cake from the refrigerator and let it rest at room temperature for 45 minutes. Remove the sides of the pan and invert the cake onto a cake stand or serving plate; discard the bottom of the pan. Pour about 1/3 of the cooled frosting over the cake and lightly spread it with a small offset spatula, allowing any excess to drip down the sides. Repeat with the remaining frosting in two batches until the top and sides are covered. Sprinkle the top edge of the cake with mini chocolate chips.
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