No-Bake Chocolate Pudding Cake






Ingredients

  1. 1 1/2 cups chocolate hazelnut spread, heated (435 g)
  2. 2 packs instant chocolate pudding
  3. 8 ounce cream cheese (225 g)
  4. 1/2 cup sugar (100 gram )
  5. 1 tsp vanilla
  6. Raspberry, for instance
  7. Chocolate shaving, for instance

Planning

Directions

  1. ine a baking sheet with parchment paper and grease with non stick cooking spray.
  2. Distribute the chocolate hazelnut spread in an even rectangle, leaving 1/4 inch (6 mm) between every cracker.
  3. Put 20 graham cracker halves and freeze until solid.
  4. Cut using a knife involving the cracker bits. Lay a board on top of the graham crackers and then invert the sheet.
  5. Gently peel off the paper. Return to freezer until ready to construct cake.
  6. In a big bowlcombine the pudding and milk, and whisk until incorporated.
  7. In a medium bowl, combine sugar, the cream cheese and vanilla, and blend until incorporated.
  8. Fold in the melted chocolate.
  9. Insert the cream cheese mixture and stir until blended.
  10. Add three quarters of the pudding mix to the base of a 10-inch (25-cm) greased springform pan).
  11. Create a ring across the edge of the graham crackers pressing against them till they're even with the surface of the pan.
  12. Leave a 1/4 into 1/2--inch (two to 6-cm) gap and create another ring utilizing plain graham cracker bits. Repeat, alternating between graham crackers that are plain and chocolate hazelnut, until you arrive at the center.
  13. Fill out the pan and spread evenly across the top.
  14. Publish the cake and frost with chocolate frosting.
  15. Garnish with chocolate shavings, crushed graham crackers, and raspberries.


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