No-bake cappuccino cake

No-bake cappuccino cake

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

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Crème

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

Layer

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

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Crème

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.

Layer

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.

Serve

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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