No Bake Pistachio Chocolate Truffle Cake
With a handful of ingredients and 10 minutes 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? Decadent dark chocolate flavored 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 that part to ourselves!)
The cake is best made in a small loaf pan lined with parchment. I use an inexpensive foil, disposable 8 by 4 inch loaf pan from the grocery store. The flexibility of the pan makes it easy to get the cake out of the pan.
I developed this recipe for a spread on chocolate ganache in the January/February 2013 issue of Simply Gluten Free Magazine, pick up a copy and discover how versatile and adaptable this simple mixture of chocolate and cream (or coconut milk for dairy free) can be!
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 don’t contain any wax or fillers.
As a final note, it is probably a good idea to serve this cake in small slices lest your guest wind up in a chocolate coma!
- Gluten free non-stick cooking spray or melted butter
- 12 ounces dark chocolate semi, bittersweet, or dairy free or good quality chocolate chips
- 8 ounces heavy cream or full fat coconut milk shake can well before measuring
- 3 tablespoons gluten free coffee flavored liqueur such as Kahlua
- 1 teaspoon pure vanilla extract
- 1/3 cup roasted salted and shelled pistachios, coarsely chopped
Spray an 8 by 4 inch loaf pan with 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) just to a boil over medium-high heat. Stir the vanilla into the hot cream and pour the chocolate and 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 if using. Cover with a piece of plastic wrap and refrigerate 4 hours or until firm.
Using the parchment 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.)
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