No-bake cappuccino cake

Total time: 3hr 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 490 Kcal, 7g Protein, 51g Carbohydrates, 29g Fat


  • Crème
  • 0.75 dl full cream
  • 100 g dark chocolate
  • 1 tbsp cognac, to taste
  • 100 g mocha chocolate
  • Layer
  • 120 g butter biscuit (e.g. Petit Beurre), halved if necessary
  • 2 tbsp chopped pistachios

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  • Crème

    Place two layers of clingfilm into a small pie dish (approx. 5 × 20 cm). Boil the cream then remove the pan from the heat. Break the chocolate into chunks, add to the pan and stir to melt. Add the Cognac.
  • Layer

    Scatter the pistachios over the bottom of the pie dish, add approx. 3 tbsp of the chocolate mixture, level off. Add a layer of halved Petit Beurre and continue with this sequence until everything has been used up, ending with chocolate mixture (should create approx. 4 layers). Cover and refrigerate for approx. 3 hrs.
  • Serve

    Remove the cake from the tin, remove the clingfilm. Slice to serve.
  • Tip:

    Replace mocha chocolate with milk chocolate.

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