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No Bake Chocolate Cake:
Preheat the oven to 350 degree F (177 degree C) and place rack in the middle of
the oven. Lightly
butter an 8 inch (20 cm) tart or cake pan.
If
using hazelnuts: place
the hazelnuts on a baking sheet and bake for about 15 minutes or until fragrant
and the skins begin to flake (peel). Remove from oven and place a clean dish
towel on top of the nuts. Let the nuts sit (steam) for a few minutes and then
rub the nuts in the towel briskly to remove the skins. Let cool and then chop
coarsely.
If
using almonds, walnuts, pecans, and/or macadamia nuts: Place nuts on a baking
sheet and bake for about 8 - 10 minutes or until lightly brown
and fragrant. Let cool then chop coarsely.
Then in a heatproof bowl,
placed over a saucepan of
simmering water, melt the butter and chocolate.
Meanwhile,
break or chop the digestive cookies into
small pieces (about 1/2 inch).
Once the butter
and chocolate are melted, remove from heat and stir in the digestive
cookies, along with their crumbs, and the chopped nuts.
Spread this mixture into a lightly buttered 8
inch (20 cm) tart or cake pan, cover, and refrigerate for several hours or until
set. Cut or break into slices. Store in an airtight container in the
refrigerator.
Makes about 10
slices. Preparation time 30 minutes.
References:
Davidson, Alan.
'The Oxford Companion to Food'. Oxford University Press. Oxford: 1999.
Deseine, Trish.
'I Want Chocolate'. Laurel Glen Publishing. San Diego: 2002.
Grigson, Jane.
'English Food'. Penguin Books. London: 1974.
Lawrence, Sue.
'On Baking'. Kyle Cathie Limited. London: 1996.
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