No-Cook Chocolate Truffle Cake

, from Issue #27. August, 2015
Photography by Aaron McLean.
No-Cook Chocolate Truffle Cake

For me, Christmas is all about the leftovers, and I couldn’t imagine anything nicer to find in the fridge on Boxing Day. Make 2-3 days ahead for easy entertaining.


200 grams plain, sweet biscuits (I used Anzac biscuits)
1⁄4 cup melted butter

375 grams dark chocolate, 72% cocoa
2 cups cream
3 tablespoons rum or other liqueur*
1 teaspoon vanilla extract

To serve
icing sugar for sifting
fresh raspberries


Grease a 20 cm x 5 cm deep, square cake tin and fully line with baking paper, letting it come 1 cm above the rim of the tin. This makes it easier to remove for serving. Roughly break up the biscuits and place in a food processor. Process until finely ground. Take out 4 tablespoons of crumbs and set aside. Add the butter and pulse to combine. Press firmly into the base of the tin to make an even layer. Refrigerate while making the filling.

Filling: Finely chop the chocolate and place in a heat-proof bowl. Heat 3⁄4 cup of the cream to boiling point in a small saucepan and pour over the chocolate. Stir until melted and smooth. Set aside for 5 minutes to cool.

Beat the remaining cream, rum and vanilla to soft peaks. Using a large metal spoon, gently fold into the chocolate until there are no white streaks of cream left.

Pour the mixture over the crumbs and tap the tin gently on the bench to remove any air pockets. Sprinkle the top with the reserved crumbs. Cover tightly with plastic wrap and refrigerate for at least 6 hours or up to 3 days.

To serve: Using the baking paper, lift the cake from the tin and place on a chopping board.

Using a long, sharp knife dipped in hot water, cut into 5 cm squares. Wipe the knife clean and re-warm between each cut. Use a pallet knife to transfer to serving plates. Serve chilled with a spoonful of mascarpone and a small stack of raspberries. The cake will cut into 16 x 5 cm squares.

Other flavours that go with chocolate are brandy, whisky, mint, coffee, orange and most nut liqueurs. 

Menu: Serve this with Scallops with Roasted Asparagus and Tomato Dressing, Rack of Lamb with Red Wine and Balsamic Sauce and Potato, Lemon and Thyme Gratin.