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No Bake Chocolate Cake Recipe


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.


1 1/4 cups (175 grams) ( 6 ounces) hazelnuts, almonds, peanuts, pecans, walnuts and/or macadamia nuts

1/2 cup (113 grams) unsalted butter, room temperature (cut into small pieces)

4 ounces (115 grams) semi-sweet or bittersweet chocolate, coarsely chopped

4 ounces (115 grams) Digestive cookies (graham crackers, shortbread cookies, or butter cookies)