No-bake chocolate cake

A bit like cheesecake, but with a more patisserie-style twist!

Quick info

Servings: 8–10
Prep: 25 minutes
Tools: food processor, bowls, small saucepan, microwave or bain-marie, whisk or spatula, 20 cm (7.9 in) springform tin
Heads-up: this is a no-bake dessert that needs at least 4 hours of chilling in the fridge

For the base:

For the filling:

500g (17.6 oz) mascarpone
150ml (5.1 fl oz) fresh cream
250g (8.8 oz) 75% dark chocolate
110g (3.9 oz) icing sugar
8g (0.3 oz) gelatine sheets

For decoration:

Make the base. Blitz the biscuits finely in the food processor. Add the melted butter and pulse again to combine. Tip the mixture into a 20 cm (7.9 in) springform tin and press it flat with the back of a spoon. Pop it in the fridge to firm up.
Melt the chocolate. Chop the chocolate into pieces and melt it in the microwave (stirring every 30 seconds) or in a bain-marie. Let it cool slightly.
Make the filling. Soak the gelatine sheets in cold water for 10 minutes. In a bowl, mix the mascarpone, 120ml (4.1 fl oz) of cream and the icing sugar until smooth.
Add the gelatine. Heat the remaining 30ml (1.0 fl oz) of cream in a small saucepan, add the squeezed-out gelatine and stir until it dissolves. Let it cool slightly, then pour it into the mascarpone mixture and mix well.
Add the chocolate. Fold in the melted chocolate with a spatula until you get a thick, even cream.
Assemble. Pour the filling over the biscuit base, smooth the top with a spatula and tap the tin gently on the counter to knock out any air bubbles.
Chill. Refrigerate for at least 4 hours.
Serve. Run a knife around the edge, release the ring and transfer to a serving plate. Decorate with grated or shaved chocolate.

Swap the mascarpone for cream cheese for a lighter version.
For a more intense flavour, use 80% dark chocolate.
Stir a tablespoon of coffee or rum liqueur into the filling for an extra aromatic note.
Keeps in the fridge for up to 3 days, or in the freezer for up to a month.