Make This Nutty No-Bake Cake for National Pistachio Day!
This no-bake cake may look decadent, but we’re going to let you in on a little secret… It’s actually just a grown-up version of chocolate crispy cake. It involves rich dark chocolate (we’ve been eating lots of this since we found out that eating chocolate makes you smarter), melted and made even more sinful with the addition of honey, butter and cream. (We didn’t say this was going to be healthy. Check out these lightened-up desserts if that’s what you’re looking for!) Mix it all together with crackers, cranberries and pistachios, and squish it into a loaf tin. It’s easy, it’s delicious and it wouldn’t look out of place in a posh coffee shop. Yum!
Ingredients:
Serves 12
— 8 ounces dark chocolate
— 3 Tablespoons heavy cream
— 4 Tablespoons butter, softened
— 4 Tablespoons honey
— 6 ounces digestive biscuits (or graham crackers)
— ½ cup shelled pistachios
— 2/3 cup dried cranberries
— 1 Tablespoon cocoa powder (for sprinkling)
Instructions:
1. Double-line a two-pound loaf tin with plastic wrap so the wrap hangs over the sides.
2. Break the chocolate into small pieces and place in a large microwavable jug or bowl. Melt in the microwave in 30-second bursts (stirring in between each burst). Once melted, stir in the butter, honey and cream until the butter has melted (if it’s not melting, put it back in the microwave for another 30 seconds).
3. Roughly break up the biscuits and place in a large bowl with the pistachios and cranberries. Pour over the chocolate mixture and stir together until thoroughly combined. Keep in mind: It’s fine to break up the biscuits a little while stirring, but try not to break them into crumbs.
4. Spoon the mixture into the prepared loaf tin. Push down with the back of a spoon, then fold the overhanging plastic wrap on top to completely cover the cake. Squash down the cake further so it’s flat and there are minimal gaps.
5. Refrigerate for at least two hours, then remove from the fridge, unwrap and turn the cake over onto a cutting board. Sift the cocoa powder over the top and cut into slices using a sharp knife.
Any leftover cake can be wrapped and stored in the refrigerator for up to four or five days.
Double-line a two-pound loaf tin with plastic wrap so the wrap hangs over the sides.
Break the chocolate into small pieces and place in a large microwavable jug or bowl. Melt in the microwave in 30-second bursts (stirring in between each burst). Once melted, stir in the butter, honey and cream until the butter has melted (if it’s not melting, put it back in the microwave for another 30 seconds).
Roughly break up the biscuits and place in a large bowl with the pistachios and cranberries. Pour over the chocolate mixture and stir together until thoroughly combined. Keep in mind: It’s fine to break up the biscuits a little while stirring, but try not to break them into crumbs.
Spoon the mixture into the prepared loaf tin. Push down with the back of a spoon, then fold the overhanging plastic wrap on top to completely cover the cake. Squash down the cake further so it’s flat and there are minimal gaps.
Refrigerate for at least two hours, then remove from the fridge, unwrap and turn the cake over onto a cutting board. Sift the cocoa powder over the top and cut into slices using a sharp knife.
Serve with coffee or a nice cup of tea!
What’s your favorite no-bake treat? Tweet us @BritandCo!
