No bake chocolate cake


I had this cake many years ago at a friend’s house and I was always wondering how she made it but never asked for the recipe because back then I wasn’t ready to live my life in the kitchen. So when I started getting into the cooking, I tried making it a couple of times. In order to succeed in baking, you need lots of time and patience. My first attempts were sadly not great and I knew I had to stick to the basic: the taste of the chocolate needs to create a burst of flavor. During my testings, I added different sort of ingredients and it was never satisfying: coffee, vanilla, lavender. 

But yesterday I realized that I had to let the chocolate works it’s magic. A simple plain chocolate cake with almonds goes perfect with tea and coffee. It takes 10 minutes to make it but needs to be frozen overnight. 

  • 1 package of sugar free cookies 
  • 10 ounces of good quality chocolate 
  • 1/2 cup of sugar 
  • 1 cup of sliced almonds
  • 2 cups of milk 

Melt the chocolate in a large pot and add the milk and the sugar. Stir gently. Break the cookies and add to the pan along with the almonds. 

Grease a 9 by 5 inches pan and pour the mixture. Cover and put in the freezer overnight. 

Hazelnut Chocolate cream tartlets

Whenever I taste hazelnut it reminds me of Nutella. Growing up, I had Nutella on French crepes as an afternoon snack and it was perfect. Afterwards, I would eat Nutella by the spoon without never getting tired of it. Breakfast would also be sometimes toast with Nutella – and those kind of breakfast were sometimes extended until lunch. So this is probably why the taste of hazelnut reminds me of Nutella. I wanted to make a sweet little treat, that you can share (or not), with a chocolate filling but that is not too sweet. I like dessert but I also like to limit the amount of sugar I use when I am baking, this way I can really taste the combination of each ingredients without being overwhelmed by the sweetness. 

For the crust:

  • 1 cup of flour 
  • 1/2 cup of ground hazelnut 
  • 1 egg yolk
  • 1/2 cup of sugar 
  • 8 tbsp of margarine or butter
  • A pinch of salt

For the chocolate filling:

  • 1/4 cup of sugar
  • 1/3 cup of water
  • 4 egg yolks
  • 2 cups of heavy cream
  • 1 tbsp of vanilla extract
  • 10 ounces of good quality chocolate

To make the tartlets: in a large bowl, mix together the flour, ground hazelnut, egg yolk, salt and sugar. Add the margarine or butter one tbsp at a time and mix by hand until the dough becomes homogeneous.

Grease 12 little tart molds and preheat the oven to 375. Press the dough on the bottom of each mold, pick with a fork and bake for 35min.

In the meantime, prepare th chocolate filling. In a large pan, heat up the sugar mixed with the water and stir gently with a spatula, until it becomes bubbly and lower the fire. Beat the egg yolks and stir in the pot along with the heavy cream. Add the chocolate and vanilla extract and mix slowly with the spatula. Keep on a low fire for about 10 to 12min, making sure it’s not burning. 

When the tartlets are ready, pour a little bit of the chocolate mixture in each and bake for 15min on 350. Refregirate 4 hours before serving. 

Walnut chocolate brownies

I previously made brownies but flourless – they were absolutely delicious. But nothing replaces the real brownies with a little cup of flour in it. It’s so delicious you won’t realize you re eating a whole batch until there isn’t even a crumble left. I made them in literally 10 minutes as a back up – always worried there won’t be enough food – and baked them for 40minutes. It was so easy I regretted not making a second batch. Those brownies are perfect with the afternoon cup of coffee! 

1 1/2 cup of flour 

1 cup of sugar

1 cup of chopped walnuts 

10 ounces of good quality chocolate 

1/2 cup of butter/margarine

1/2 tbsp of baking powder

1 tbsp of vanilla extract 

4 eggs

In a large saucepan, melt the chocolate slowly. Incorporate the butter until it’s completely melted. Remove from the fire and add the eggs, mix very well.

In a large bowl, mix the flour, sugar, baking powder, vanilla extract. Pour in this bowl the chocolate mixture and add the chopped walnuts. Bake on 350 for 40 minutes. 

Chocolate raspberry pie

I love chocolate and I never hesitate when it comes to bake anything with chocolate. From simple brownies to a triple layer chocolate cake, I always enjoy the delicious smell of melted chocolate. 

  • 2 cups of flour 
  • 1 egg 
  • 6 tbsp of margarine or butter at room temperature 
  • 4 tbs of sugar 
  • 1 tsp of salt
  • 1/3 cup of water 
  • 1 1/2 cup of heavy cream
  • 10 ounces of good quality chocolate 

In a large bowl, mix flour with salt. Add the sugar and margarine. Mix with the hands and add the water gradually until it becomes a soft dough. Wrap in plastic and refrigerate for an hour. 

After an hour, preheat the oven to 400 and bake for 15 min. 

To make the chocolate ganache: Heat up in a large pot the heavy cream with the chocolate and stir. Pour the chocolate over the pie crust and refrigerate at least two hours before serving. Arrange raspberries on top.