No-Bake Cappuccino Cake

3hr 40m
Preparation/cooking time: ca. 40m + Refrigerate: ca. 180m

For 4 people

Nutritional Information

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


  • 100 g mocca chocolate
  • 120 g knobs of butter (z.B. Petit Beurre), evtl. halbiert
  • 1 tbsp. Cognac, to taste
  • 2 tbsp. chopped pistachios
  • 0.75 dl full cream
  • 100 g dark chocolate

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  • Place two layers of cling film 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.
  • Scatter the pistachios over the bottom of the pie dish, add approx. 3 tbsp of the chocolate mass, smooth flat. Add a layer of halved Petit Beurre biscuits and continue with this sequence until everything has been used up, ending with chocolate (should create approx. 4 layers). Cover and leave to chill for approx. 3 hours.
  • Remove the cake from the tin, remove the cling film. Slice to serve.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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