This is one of those no-bake chocolate cakes that disappears fast: crunchy biscuit pieces, rich chocolate and a glossy ganache on top.

Quick info

  • Tin: 20 or 22 cm (7.9 or 8.7 in) cake tin
  • Prep: 30 minutes
  • Resting: at least 2 hours in the fridge
  • Tools: large bowl, medium bowl, spoon, 20 cm (7.9 in) springform tin, baking paper or cling film, small saucepan

Ingredients

“Salami” base:

  • 250g (8.8 oz) dry biscuits
  • 200g (7.1 oz) dark chocolate (50%)
  • 150g (5.3 oz) margarine
  • 100g (3.5 oz) sugar
  • 30g (1.1 oz) unsweetened cocoa powder

Ganache:

  • 150g (5.3 oz) dark chocolate (50%)
  • 100g (3.5 oz) fresh single cream
  • (optional) toasted hazelnuts to taste, roughly chopped to decorate

Method

Make the base

  1. Break 250g (8.8 oz) of dry biscuits with your hands, keeping the pieces uneven.
  2. Tip them into a large bowl and add 100g (3.5 oz) of sugar and 30g (1.1 oz) of unsweetened cocoa. Stir.
  3. Melt 150g (5.3 oz) of margarine and 200g (7.1 oz) of dark chocolate separately (microwave or bain-marie).
  4. Pour the melted margarine and chocolate into the bowl with the biscuits and stir until evenly combined.
  5. Line a 20 cm (7.9 in) springform tin with baking paper or cling film and press in the mixture. Pack it down firmly with the back of a spoon.
  6. Pop it in the fridge while you make the ganache.

Make the ganache

  1. In a small saucepan, bring 100g (3.5 oz) of cream almost to a boil.
  2. Take it off the heat and add 150g (5.3 oz) of dark chocolate, chopped.
  3. Stir until the ganache is smooth and glossy.

Assemble

  1. Take the cake out of the fridge.
  2. Pour the ganache on top and smooth it out.
  3. (Optional) Decorate the edges with chopped toasted hazelnuts.
  4. Put it back in the fridge for at least 2 hours before serving.