A fudgy no-bake chocolate truffle cake with raspberries and almonds that sets in the fridge and only takes minutes to make.
Everyone needs a fuss-free, no-bake dessert up their sleeve, and if chocolate is involved well all the better right?
This is how I assume chocolate fridge cake became so popular over the years. Spend ten minutes or so melting, stirring and pouring, and a short stint in the fridge takes care of the rest. In fact, the longer it stays in the fridge the better it tastes as the flavors mingle and meld together.
More like fudge than a proper cake, it’s the sort of thing I like to throw together at the last minute when I’m in the mood for a special after dinner treat or if I need an easy make-ahead dessert to bring to a get-together with friends.
As the name implies, there’s no baking involved; it’s a one-bowl kind of dessert that’s made for busy days and last minute chocolate cravings. I’ve taken some liberties and updated the traditional recipe to make one that’s entirely raw and filled with good-for-you ingredients like coconut oil, coconut butter, cacao powder, cacao nibs, raspberries and almonds. Dark and decadent, a small slice goes a long way.
Most of us have heard by now that dark chocolate is really rather good for us since it’s a source of much needed magnesium, anti-oxidants and other beneficial compounds (not to mention a powerful mood improver) so you hardly need an excuse to make this.
It’s delicious eaten chilled straight from the fridge or, if you have more patience than I do, even better five or ten minutes later as its fudgy consistency turns positively silky. Did I mention how easy it is? Right, so what are you waiting for?
Chocolate Fridge Cake |
A fudgy no-bake chocolate truffle cake with raspberries and almonds that sets in the fridge and only takes minutes to make.
Ingredients
- ¾ cup/180g coconut oil
- ½ cup/ coconut butter coconut butter
- ½ cup /60g cacao powder for raw or natural un-dutched cocoa powder if not, sifted
- ½ cup/120ml maple syrup
- Pinch of fine sea salt or Himalayan salt
- ⅓ cup/17g freeze dried raspberries or other freeze dried berries
- ¼ cup/28g raw almonds for raw or roasted almonds if not, coarsely chopped
- 2 Tablespoons/20g cacao nibs
- Extra cacao powder for raw or natural un-dutched cocoa powder if not for dusting tops
Instructions
- Line a loaf pan with parchement paper, set aside.
- Set the coconut oil and coconut butter in a medium bowl placed into a larger one filled a quarter of the way up with hot water. Stir until both are fully liquid and melted.
- Whisk in the sifted cacao powder until smooth and well incorporated.
- Whisk in the maple syrup and a pinch of salt until fully combined.
- Mix in the freeze dried raspberries, chopped almonds and cacao nibs.
- Pour into parchment-lined loaf pan. Let set up in the fridge for at least 1 hour.
- Cut into desired sized pieces and dust with additional cacao powder before serving.
Notes
Gluten-Free, Grain-Free, Raw, Vegan, Paleo
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Nutrition Information:
Yield:
16Serving Size:
Serves 8Amount Per Serving: Calories: 244Total Fat: 20gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 39mgCarbohydrates: 14gFiber: 4gSugar: 8gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Jamie says
Wow! Fudge, panforte, chocolate salami... but yours is just beautiful. I usually don't go for these kinds of treats but boy is this one magnificent... and I would definitely try a slice. With crème anglaise? Wonderful and elegant.
Monet says
Oh my, you've done it again. What a beautiful, health-filled treat. I can't wait to pin these, to make these, and to share these with my friends!
Catherine @ Chocolate & Vegetables says
Looks absolutely decadent, nice job!
suzi says
oh YOU!! can this be any more appealing ? question though...can you share your best advice on dehydrating our almonds please?
Sylvie says
I like to soak mine in a large glass jar filled with filtered water and a pinch of salt for at least 12 hours and then I rinse and pat them dry with a paper towel. If you'd like you can easily remove the skins at this point but that's up to personal preference. If you have a dehydrator you can use that to dry out the soaked almonds otherwise you'd dry them out on the lowest setting of your oven (around 200 is the lowest for most). The drying process can take anywhere from a few hours in the oven to 12 hours in the dehydrator so keep checking on them and remove them when the are completely dry throughout. Hope that helps!
thelittleloaf says
Healthy chocolate refrigerator cake = Yes please.
Lizzy (Good Things) says
Wow, now this sounds exquisite!
Alyssa (Everyday Maven) says
I would like a bite of that! Perfect for a quick Valentine's Day dessert. Beautiful Sylvie!
Paula - bell'alimento says
I just hit my screen. Yum.
Laura (Tutti Dolci) says
Yes please to chocolate and no-bake! Gorgeous!
Anna @ Crunchy Creamy Sweet says
This sounds amazing! No-bake and so chocolatey! Love it!