No-Bake Chocolate Cake by @le.renard.et.les.raisins

20 min

8 servings

🧁

400 g

Dairy-free dark baking chocolate

🍌

2

Ripe medium bananas

🥥

90 g

Full-fat canned coconut milk

  1. Melt
    • Dairy-free dark baking chocolate

    Melt 250 g of chocolate in a bain-marie or microwave until smooth and glossy.

  2. Put
    • Ripe medium bananas

    Put the peeled bananas in a mixing bowl and blend them with an immersion blender.

  3. Add
    • Dairy-free dark baking chocolate

    Add the melted chocolate and continue blending until the mixture is thick and frothy.

  4. Transfer

    Transfer the mixture to an 18 cm springform pan, oiled on the sides and lined with parchment paper on the base.

  5. Refrigerate

    Tap the pan on the work surface to release air bubbles, smooth the top with a spatula, and refrigerate for 1 hour.

  6. Melt
    • Dairy-free dark baking chocolate
    • Full-fat canned coconut milk

    Melt the remaining chocolate gently with the coconut milk in a bain-marie or microwave.

  7. Stir
    • Dairy-free dark baking chocolate
    • Full-fat canned coconut milk

    Stir constantly until a ganache forms.

  8. Pour
    • Dairy-free dark baking chocolate

    Pour the ganache over the first chocolate layer in the pan, smooth the surface with a spatula, then chill for a further hour or until serving.

  9. Serve

    Before serving, wipe the outside of the pan with a sponge soaked in very hot water before unmolding the cake onto a serving plate.

No-Bake Chocolate Cake by @le.renard.et.les.raisins

20 min

8 servings

🧁

400 g

Dairy-free dark baking chocolate

🍌

2

Ripe medium bananas

🥥

90 g

Full-fat canned coconut milk

Preparation Steps

  1. Step 1/9

    Melt 250 g of chocolate in a bain-marie or microwave until smooth and glossy.

    🧁Dairy-free dark baking chocolate

  2. Step 2/9

    Put the peeled bananas in a mixing bowl and blend them with an immersion blender.

    🍌Ripe medium bananas
    🥣Mixing bowl
    🧉Immersion blender

  3. Step 3/9

    Add the melted chocolate and continue blending until the mixture is thick and frothy.

    🧁Dairy-free dark baking chocolate
    🧉Immersion blender
    🥣Mixing bowl

  4. Step 4/9

    Transfer the mixture to an 18 cm springform pan, oiled on the sides and lined with parchment paper on the base.

    🍳Springform pan
    📜Parchment paper

  5. Step 5/9

    Tap the pan on the work surface to release air bubbles, smooth the top with a spatula, and refrigerate for 1 hour.

    🍳Springform pan
    🥄Spatula

  6. Step 6/9

    Melt the remaining chocolate gently with the coconut milk in a bain-marie or microwave.

    🧁Dairy-free dark baking chocolate
    🥥Full-fat canned coconut milk

  7. Step 7/9

    Stir constantly until a ganache forms.

    🧁Dairy-free dark baking chocolate
    🥥Full-fat canned coconut milk

  8. Step 8/9

    Pour the ganache over the first chocolate layer in the pan, smooth the surface with a spatula, then chill for a further hour or until serving.

    🍳Springform pan
    🥄Spatula

  9. Step 9/9

    Before serving, wipe the outside of the pan with a sponge soaked in very hot water before unmolding the cake onto a serving plate.

    🧽Sponge
    🍳Springform pan
    🍽️Serving plate

Composition

Ingredients

Types

Sweets, Fruits, Plant-based milk

Ingredients

Dairy-free dark baking chocolate, Ripe medium bananas, Full-fat canned coconut milk

Notes

Dairy-free dark baking chocolate (250 g for the first layer, remaining chocolate for the ganache), Ripe medium bananas (about 230 g, peeled), Full-fat canned coconut milk (for the ganache)

Allergens

Soy

Dietetics

Dietary regimen

Low-Sodium, Vegan, Egg-Free, Nut-Free, Dairy-Free, Vegetarian, Gluten-Free, Pescatarian

Calories

300 kcal

Macro nutrients

Protein: 3.5g, Carbohydrates: 26g, Fat: 20g, Fiber: 5g, Sugars: 19g

Nutritional Information

Minerals

Iron: 2.8mg, Magnesium: 60mg, Potassium: 220mg, Sodium: 12mg

Vitamins

Vitamin B6: 0.15mg, Vitamin E: 0.5mg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Mixing bowl, Immersion blender, Spatula, Springform pan, Parchment paper, Sponge, Serving plate

Appliances

Microwave, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Birthday

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth, Fudgy, Mousse-like

Flavors

Chocolatey, Sweet, Slightly Fruity

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : up to 4 days (keep covered,airtight container or wrapped in the springform pan), freezing : up to 1 month (wrap tightly in plastic and foil,thaw in the fridge before serving)