Best 7 Chocolate Torte No Baking Recipes

EASY VEGAN CHOCOLATE TORTE [NO BAKE]

Steps:

• Line the bottom of a loose-bottomed 20 cm / 8 inch flan tin with non-stick baking paper.
• Whizz the biscuits in a food processor until they resemble sand (alternatively place them in a sealed bag and bash with a rolling pin). Transfer to a mixing bowl.
• Gently melt the vegetable spread/vegan butter in a saucepan. Pour into the mixing bowl with the biscuit crumbs and stir through until thoroughly combined. Transfer to the tin and press down firmly using the back of a metal spoon. Place in the fridge while you prepare the chocolate.
• Heat the cream in a medium size saucepan. When it starts to boil, remove from the heat. Stir in the vanilla extract and the chocolate. Continue stirring until the chocolate has fully melted. Taste test and add a touch more extract or some liquid sweetener, if needed.
• Pour the chocolate filling over the biscuit base and tap the tin on the worktop to remove any air bubbles. Refrigerate until solid (about 1½ hours).
• I like to decorate the torte with a sprinkling of Lotus biscuit crumbs round the edge and some cherry or raspberry compote on the side.
• The torte will keep for 5 days in the fridge. It is also freezes well.

FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
• Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
• Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

EASY CHOCOLATE TART

Steps:

• For the crust: Add the cookies to a food processor and pulse to fine crumbs. Pour in the melted butter and pulse together. Tip into an 11-inch fluted tart pan with a removable bottom and press the mixture in with a 1/4-cup measure to form an even crust on the bottom and sides. Put it in the freezer for 15 minutes to set.
• For the ganache: Put the cream and butter in a pan and heat until the mixture starts to bubble.
• Put the dark and milk chocolate in a bowl and pour the warmed cream and butter over it. Mix everything together until melted and fully combined, then pour it into the chilled tart base. Refrigerate the tart overnight until set.
• For the chocolate curl garnish: Put the white chocolate and coconut oil in a bowl and set over a pan of simmering water until the chocolate is melted; mix together. Pour the melted mixture onto the underside of a clean baking sheet and spread it in a very thin layer with an offset spatula or knife. Put it in the freezer until set, about 2 minutes. (To check if it is set, press it with your fingertip; it should leave the slightest mark but not a depression.)
• Using a sharp-edged spatula, scrape the chocolate from the bottom of the baking sheet into curls. Remove the tart from the pan and decorate with the curls.

NO-BAKE CHOCOLATE TORTE RECIPE

Steps:

• Line the springform cake tin with baking parchment. Cut the chocolate brownies into pieces and use them to completely cover the base of the tin - it's a bit messy, but worth it! Sprinkle with dark rum, press down firmly and scatter over the vanilla prunes.
• Pour the cream into a saucepan and heat until just before it comes to the boil. Remove from the heat and beat in the plain dark chocolate until melted. Whisk with an electric whisk for about 5 mins until thick and glossy. Pour over the prunes and level off the surface. Chill for at least 2 hrs. Dust with cocoa powder before serving.

NO-BAKE CHOCOLATE TORTE SALAMON

Steps:

• Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and let chocolate cool to room temperature, stirring occasionally, about 15 minutes. In a bowl with an electric mixer beat together butter and confectioners' sugar until combined well and beat in chocolate, water, 2 tablespoons liqueur, vanilla, and salt. In another bowl beat 1 cup cream until it just holds stiff peaks and fold into chocolate mixture gently but thoroughly.
• In a small bowl stir together milk and remaining 4 tablespoons liqueur. Working with 1 vanilla wafer at a time, dip wafers into milk mixture twice and arrange enough in a 10-inch springform pan, touching each other, to cover bottom of pan in one tight layer. (Do not worry about spaces between wafers.) Cover wafers in pan with one third chocolate mousse, spreading evenly.
• Make another layer of dipped vanilla wafers on top of mousse in pan in same manner and cover with half of remaining mousse, spreading evenly. Make a third layer of dipped vanilla wafers and cover with remaining mousse. Cover chocolate with a final layer of dipped vanilla wafers. (There will be about 1/2 box cookies left over.) Chill torte, covered, at least 6 hours and up to 3 days or freeze torte, well-wrapped, up to 3 months.
• Run a thin knife around edge of torte and remove side of pan. Smooth side of torte with a knife dipped in hot water. In a bowl beat remaining cup cream until it just holds stiff peaks and spread over top of torte.
• Garnish torte with chocolate shavings and serve chilled or at cool room temperature.

CHOCOLATE NO-BAKE TORTE

Steps:

• 1. Lightly coat an 8x3-in. spring form pan with non stick spray. Slice each cake into seven 1/4 inch rounds. Arrange 2 rows around side of pan. Fit remaining slices to cover bottom of pan.
• 2. Beat cream cheese and 1/4 cup sugar in a large bowl, beat with mixer on medium speed until smooth and fluffy. Prepare both boxes as directed on packages, using only one cup of cold water total instead of milk.
• 3. Fold 1/4 cup of the mouse into the cream cheese mixture until no white streaks remain. Fold in remaining mouse until blended. Spoon into the lined pan. Cover and refrigerate 8 hours or over night. To serve, remove pan sides. If you desire, top off slices with whipped cream.

CHOCOLATE TORTE - NO BAKING

Steps:

• Prepare a 7x7 dish by lining it with greaseproof paper for easy removal of the torte once cold.
• Measure out the butter and chocolate and chop up ready for adding later.
• Put the cream, sugar and salt in a pan and bring slowly to near boiling stirring constantly. You should see small bubbles at the edges of the pan.
• Add the butter and chocolate and stir well until melted. Then add any other flavourings if desired (eg ginger etc) (optional).
• Pour into prepared dish and chill in fridge overnight or until set (at least 7 hours I'd guess).
• When set torte can be turned carefully onto serving dish where it will sit firm and not ooze. You can then decorate with cream / fruit / drizzled white chocolate (optional).