No Bake Chocolate Cake

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 1/2 cup unsalted butter, room temperature (cut into small pieces)
• 4 ounces bittersweet chocolate, chopped
• 4 ounces digestive biscuits or 4 ounces graham crackers or 4 ounces butter cookies
• 1 1/4 cups hazelnuts (toasted and chopped) or 1 1/4 cups almonds (toasted and chopped) or 1 1/4 cups walnuts (toasted and chopped) or 1 1/4 cups pecans (toasted and chopped) or 1 1/4 cups macadamia nuts (toasted and chopped)

Recipe

• 1 if using hazelnuts: preheat the oven to 350 degree f (177 degree c) and place the hazelnuts on a baking sheet. bake for about 15 minutes or until fragrant and the skins begin to flake. remove from oven and place a dish towel over the nuts. let the nuts sit for a few minutes and then rub the nuts in the towel briskly to remove the skins. let cool and then chop coarsely.
• 2 if using almonds, walnuts, pecans, and/or macadamia nuts: in a 350 degree f oven bake the nuts for about 8 - 10 minutes or until lightly brown and fragrant. let cool then chop coarsely.
• 3 then in a heatproof bowl over a saucepan of simmering water, melt the butter and chocolate.
• 4 meanwhile break the digestive cookies into small pieces (about 1/2 inch).
• 5 once the butter and chocolate are melted, remove from heat and stir in the digestive cookies, along with their crumbs, and the chopped nuts.
• 6 spread this mixture into a lightly buttered 8 inch tart or cake pan, cover, and refrigerate for several hours or until set. cut or break into slices. store in an airtight container in the refrigerator.