Sinfully simple no-bake chocolate truffle cake

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   With a handful of ingredients and 10 minutes of prep time you can make this divinely rich chocolate cake. No oven or baking required.
   This naturally gluten free recipe is basically a giant truffle – seriously, how fabulous is that?
   It’s a decadent dark chocolate flavored cake with a touch of coffee liqueur and topped with crunchy, slightly salty pistachios.
   This cake is sophisticated, sinful, and surprisingly simple – but we can just keep the last part to ourselves.
   The cake is best made in a small loaf pan lined with parchment paper. I use an inexpensive disposable foil loaf pan from the grocery store. I think an 8 by 4 inch loaf pan is the best size. The flexibility of the foil makes it easy to get the cake out of the pan.
   I like to use chocolate that I chop up into small chunks but you can also use good quality chocolate chips, just make sure they do not contain any wax or fillers. You can use semisweet, bittersweet or dairy-free chocolate.
   You can use heavy cream or opt for a dairy free version with coconut milk. Just make sure to shake the coconut milk well before measuring.
   As a final note, it is probably a good idea to serve this cake in small slices so your guests don’t wind up in a chocolate coma!
Recipe Image
Carol Kicinski
Pistachio-topped chocolate truffle cake is a simple, decadent treat.
Gluten Free No-Bake Pistachio Chocolate Truffle Cake
Serves 10 to 12
Gluten free cooking spray or melted butter
12 ounces dark chocolate
8 ounces heavy cream or full-fat coconut milk
3 tablespoons gluten free coffee-flavored liqueur
1 teaspoon pure vanilla extract
⅓ cup roasted, salted pistachios, coarsely chopped

   Spray an 8 by 4 inch loaf pan with non-stick cooking spray or brush with butter. Line the pan with a piece of parchment paper (important if you want to be able to remove the cake from the pan.)
   Chop the chocolate evenly into small pieces. Alternatively, you can use good quality chocolate chips that contain no wax fillers. Place the chocolate in a mixing bowl.
   Bring the cream and liqueur (if using) to a boil over medium-high heat. Stir the vanilla into the hot cream and pour in the chocolate. Let sit for 5 minutes. Stir until the chocolate and cream are fully combined and the mixture is smooth and glossy. Pour into the prepared pan, smooth out the top and sprinkle with the chopped nuts. Cover with a piece of plastic wrap and refrigerate 4 hours or until firm.
   Using the parchment paper to help you, remove the cake from the pan and slice with a thin, hot knife (run the knife under hot water then dry with a towel).