Chocolate Nut Cake
Submitted by Arnie
No-bake chocolate nut cake layered with graham crackers. A creamy cocoa filling with cashews or almonds sets firm in the fridge. No oven needed.
YIELD
1 cakePREP
25 minCOOK
0 minREADY
2 hrsThink of this as an icebox cake with a chocolate-nutty twist. Graham crackers get soaked in milk until just soft, then layered with a creamy cocoa filling loaded with cashews or almonds and lightened with folded-in egg whites.
No oven involved at all. Just layer it up, slide it into the fridge, and let it set until firm. The crackers absorb moisture from the filling and soften into cake-like layers.
It’s an old-fashioned no-bake dessert technique that’s been around for generations, and it works every single time.
Chef Tips
- Soak the crackers just until soft but still holding their shape; if they turn to mush, the layers won’t be distinct
- Toast the nuts in a dry skillet for a few minutes to bring out their flavor before chopping
- Dissolve the cocoa in a small amount of milk first to avoid lumps in the filling
- Let it chill for at least 2 hours so the layers meld together and the cake slices cleanly
Ingredients
Directions
Cream together the butter and sugar. Chop the nuts and roast if desired.
Soak the crackers in the milk until they are soft but have not turned to mush.
Dissolve cocoa in about 2 tablespoon milk, and add this and the nuts to the creamed butter/sugar mixture.
Separate the eggs and set the whites aside.
To the creamed mixture add the yolks and vanilla and beat.
Whip the whites until stiff peaks form, then fold this into the mixture.
Line a 9-inch square pan with a layer of crackers, mixture, and crackers.
Top with the remaining mixture and set in the refrigerator until hard.
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