No-Bake Chocolate Pudding Cake
Ingredients
- 1 1/2 cups chocolate hazelnut spread, heated (435 g)
- 2 packs instant chocolate pudding
- 8 ounce cream cheese (225 g)
- 1/2 cup sugar (100 gram )
- 1 tsp vanilla
- Raspberry, for instance
- Chocolate shaving, for instance
Planning
Directions
- ine a baking sheet with parchment paper and grease with non stick cooking spray.
- Distribute the chocolate hazelnut spread in an even rectangle, leaving 1/4 inch (6 mm) between every cracker.
- Put 20 graham cracker halves and freeze until solid.
- Cut using a knife involving the cracker bits. Lay a board on top of the graham crackers and then invert the sheet.
- Gently peel off the paper. Return to freezer until ready to construct cake.
- In a big bowlcombine the pudding and milk, and whisk until incorporated.
- In a medium bowl, combine sugar, the cream cheese and vanilla, and blend until incorporated.
- Fold in the melted chocolate.
- Insert the cream cheese mixture and stir until blended.
- Add three quarters of the pudding mix to the base of a 10-inch (25-cm) greased springform pan).
- Create a ring across the edge of the graham crackers pressing against them till they're even with the surface of the pan.
- 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.
- Fill out the pan and spread evenly across the top.
- Publish the cake and frost with chocolate frosting.
- Garnish with chocolate shavings, crushed graham crackers, and raspberries.