Thursday, August 4, 2016

No Bake Nutella Cream Cheese Crumble

For the second day of No Bake Dessert for BM#67, I have yet another chocolate based one that is also supposed to be baked and I tried to do it without baking. The idea behind the theme was not only to have some No Bake desserts but also to see if we can have those without baking.

I didn't want to end up with yet another tart kind of dessert. So this ended up being a crumble. Well, infact this looks more like a parfait with the layers alternating. As long as the kids love it, I don't mind calling it by any name. 

By the time I could click some pictures it was very late and Konda insisted she clicks some for herself. I left them to that task after making sure I have something in my own angle.

No Bake Nutella Cream Cheese Crumble

Makes 3 short glasses dessert

Ingredients Needed:

Milk Bikes Biscuits - 4 to 5
Ghee/ Butter - 1 tsp
Nutella - 2 tbsp
Cream Cheese - 2 tbsp
Icing Sugar - 3 tsp
Chocolate Sauce - 3 tsp

Shot Glasses - 3

How to Make the Dessert

If you have biscuit crumble you can use that else break and pulse to get a smooth to a coarse powder.

Heat a nonstick pan with ghee and roast the biscuit. Remove and keep it aside.

In a bowl, blend cream cheese, Nutella, and Icing sugar well. Adjust the sweetness as required.

Take the shot glass you are going to serve, pour 1 tsp of chocolate sauce. You can either decorate on the sides else pour down.

Next layer it with the biscuit crumble, next top with Nutella Cheese layer, then again top with crumble.

Finally, place a blob of Nutella cheese and chill till serving.

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Wednesday, August 3, 2016

No Bake Truffle Biscuit Cake | No Bake Chocolate Fridge Cake

We are starting a new edition of BM#67 and for the first week it is going to be No Bake Dessert. I must confess that this theme has been my favourite one, one that challenges oneself to think beyond and create beautiful dishes.

Well, let me tell upfront that I haven't thought much beyond my thinking, and my boundaries won't go beyond chocolate. I know I know, I have way too many chocolate dishes and the moment I think about my sad Index, I dread and start sweating! I have given up on updating my Index. I am waiting for some magic to happen and I hope it will happen very soon!

Anyway coming to the theme I knew I had to make something related to chocolates if I want my boys to eat that as well. I didn't want to think about Indian Sweets for this theme and Hubby Dear will eat only if it is Indian Sweet. So you know why I had to get struck with just chocolates right!

So I was thinking of the various combinations I could make and suddenly remembered all those truffle cakes we keep ordering for birthdays at home in recent times. My cakes do not last more than a day and I can't be expected to log on decorating a cake. Hence we always order an eggless Chocolate Truffle Cake.

I could always stay away from all that extra calorie by ordering egg cakes, but birthdays come once a year and I ought to indulge right, I hope  you agree..:)

Thinking about that truffle concept I thought I should make a Biscuit cake with that idea. I have been thinking about Fridge cake all the time. The entire recipe is something that came about as I was making, so I guess the measurement could be an approximation. However, that works.

No Bake Truffle Biscuit Cake
Ingredients Needed:

For the Biscuit Base

Digestive Biscuits - 6 nos
Walnut, Almond - 3/2 cup
Milk Chocolate compound - 1 cup
Butter Melted - 1/2 cup

For the Dark Chocolate Ganache

Milk Chocolate compound - 1/4 cup
Dark Chocolate Compound - 1 cup
Fresh Cream - 1 cup

How to make the No Bake Truffle Biscuit Cake

For the Biscuit Base

Break and pulse the digestive biscuits to a fine powder. Transfer to a bowl.

Next, chop and pulse the nuts as well. Add to the biscuit powder.

Microwave chopped milk chocolate compound till melted, add it to nut and biscuit powder. Combine everything.

Now add melted butter and mix well. The mixture will be slightly running.

Grease tray with parchment. Pour half of the mixed batter and refregerate for 30 mins or freeze for 10 mins.

For the Dark Ganache

Take the milk chocolate, chopped dark chocolate, cream and mw for a min. Let the cream boil if required.

Whisk well till it becomes creamy.

To Assemble the Truffle Biscuit Cake

Once the base biscuit layer is set, pour half of the ganache over the set biscuit layer. Refregerate again for 30 mins.

Remove and pour the remaining biscuit mix over it and refregerate.

Finally when the whole biscuit layers are set, spread the remaining dark Ganache all over and spread to cover.

Decorate with Sparkles and dig in!

This is best served when it is left on the counter for 10 mins, else it will be very hard to dig in.

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