No-bake cappuccino cake

No-bake cappuccino cake

Total: 3 hr 40 Min. | Active: 40 Min.
Nutritional value / people: 490 kcal
, Fat: 29 g
, Carbohydrate: 51 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


¾dl full cream
100g dark chocolate
100g mocha chocolate
1tbsp cognac, to taste


120g butter biscuit (e.g. Petit Beurre), halved if necessary
2tbsp chopped pistachios
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How it's done


Place two layers of clingfilm into a small pie dish (approx. 5 × 20 cm). Boil the cream then remove the pan from the heat. Break the chocolate into chunks, add to the pan and stir to melt. Add the Cognac.


Scatter the pistachios over the bottom of the pie dish, add approx. 3 tbsp of the chocolate mixture, level off. Add a layer of halved Petit Beurre and continue with this sequence until everything has been used up, ending with chocolate mixture (should create approx. 4 layers). Cover and refrigerate for approx. 3 hrs.


Remove the cake from the tin, remove the clingfilm. Slice to serve.

Good to know
Tip: Replace mocha chocolate with milk chocolate.

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