The Cold Chocolate and Pistachio Cake is an incredibly delicious dessert that requires no baking. Ideal especially for the summer season, this chocolatey cake can be enjoyed at any time of the year. It’s very easy and quick to make, ready to be served in no time. Because of this, it can be prepared for unexpected guests. It’s egg-free, thus suitable for those with intolerances. A cake that is both soft and crunchy at the same time. And honestly, who doesn’t love the taste of chocolate in desserts? I’ve used wafers, which can be replaced with biscuits. The cake is topped with a layer of dark chocolate and pistachio crumbs, which can be substituted with almond or hazelnut crumbs.
You can also read:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 551.37 (Kcal)
- Carbohydrates 56.11 (g) of which sugars 28.06 (g)
- Proteins 8.96 (g)
- Fat 35.30 (g) of which saturated 18.43 (g)of which unsaturated 11.27 (g)
- Fibers 8.00 (g)
- Sodium 32.33 (mg)
Indicative values for a portion of 142 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Cold Chocolate and Pistachio Cake
- 7 oz hazelnut wafers
- 1/2 cup sugar
- 7 tbsp butter
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk
- 5 oz dark chocolate
- 3 oz milk
- 1 oz pistachio crumbs
What You Need for the Cold Chocolate and Pistachio Cake
- 1 Bowl
- 1 Springform Pan
- Parchment Paper
- 1 Knife
- 1 Small Pan
- 1 Spatula
Procedure for the Cold Chocolate and Pistachio Cake
Cut the butter into pieces and melt it in a small bowl using a bain-marie. This operation can be done on the stove, with a small pot with a little water inside, or directly in the microwave.
Using your hands, roughly break the hazelnut wafers and put them in a bowl.
Add the cocoa powder, sugar, and the melted and cooled butter. Start mixing with a fork.
Add 3 tablespoons of milk and continue mixing.
Line an 18 cm springform pan with parchment paper and place the mixture inside, distributing it evenly with a fork to cover the entire bottom and pressing it with a spoon to compact it.
Put the pan in the fridge and let it rest for about half an hour. Now, focus on the cake’s topping.
Chop 150 g of dark chocolate with a knife. Put it in a saucepan along with the milk and melt it in a bain-marie, stirring often with a spatula.
Once completely melted, remove from the heat and continue stirring until the chocolate reaches room temperature.
Take the cake from the fridge and pour the chocolate topping over it, spreading it well over the entire surface of the dessert.
Add the pistachio crumbs, spreading them over the entire surface. Put the cake back in the fridge and wait at least 10 minutes before serving.
Remove the cake from the pan and place it on a serving plate. The No-Bake Cold Chocolate and Pistachio Cake is ready!
FAQ (Questions and Answers)
Can I also add pistachios to the mixture?
Sure, you can also use other nuts like hazelnuts and almonds. In this case, add two more tablespoons of milk to the mixture.
How long does it keep?
You can store it in the fridge for three days
Can I freeze it?
Yes, you can freeze it for 1-2 months
Can I reduce the amount of sugar?
Sure, instead of 100 g you can use 90.
