Calling all chocolate lovers! Boy, do we have a cake for you. No-Bake Chocolate Pudding Cake is filled to the brim with chocolate. chocolate, chocolate. While there is no actual baking of this dessert, you will need to allow time for freezing the chocolate building blocks that make up this cake. The assembly requires layering chocolate hazelnut spread-covered Chocolate Chip Brownie Soft-Baked Biscotti with chocolate pudding that is frozen and covered with chocolate frosting. Did we mention that this cake has chocolate in it? 

This rich and indulgent dessert is not for the faint of heart, but it is quite delicious. Serve up your sweetie a slice of this cake for Valentine's Day with a nice glass of Cabernet Sauvignon to balance out the sweetness. And if you're looking to spice things up, we recommend swapping out the biscotti for Sweet Heat Double Chocolate Chip Cookies.

 

No-Bake Chocolate Pudding Cake

 

Ingredients:

1 1/2 cups chocolate hazelnut spread, warmed

2 boxes Chocolate Chip Brownie Soft-Baked Biscotti

2 packets instant chocolate pudding

4 cups milk

8oz cream cheese

1/2 cup sugar

1 teaspoon vanilla

1/2 cup chocolate, melted

2 cups chocolate frosting

 

Method:

1. Line a baking sheet with parchment paper and grease with nonstick cooking spray.

2. Spread the chocolate hazelnut spread into an even rectangle and place Chocolate Chip Brownie soft-baked biscotti on top of mixture and freeze until solid, about 30 minutes.

3. Cut between the biscotti pieces with a knife. Lay a cutting board on top of cookies and invert the baking sheet.

4. Carefully peel the parchment paper from the chocolate hazelnut layer. Return to freezer until ready to build the cake.

5. In a large bowl, combine the cream cheese, sugar, and vanilla, and mix until fully incorporated. 

6. Fold in the melted chocolate until fully incorporated. Add the cream cheese mixture to the pudding mixture and stir until fully combined.

7. Add three quarters of the pudding mixture to the bottom of a 10-inch greased springform pan.

8. Make a ring along the edge of the pan with the chocolate hazelnut biscotti cookies pressing them until they are even with the pan.

9. Leave a 1/4 to 1/2 inch gap and make another ring using plain biscotti cookies. Repeat, alternating between chocolate hazelnut and plain biscotti cookies, until you reach the center.

10. Fill the pan with the remaining pudding mixture and spread evenly across the top. 

11. Freeze the cake for at least 4 hours.

12. Release the chilled cake from the pan and frost with chocolate frosting.

Enjoy!