Chocolate Caramel Unbaked Cake

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Description:
Chocolate Caramel Unbaked Cake is a decadent and indulgent dessert that combines rich chocolate, gooey caramel, and crunchy nuts for a truly irresistible treat. Unlike traditional baked cakes, this no-bake version is easy to prepare and requires minimal effort. With layers of chocolatey goodness and creamy caramel, this cake is perfect for satisfying your sweet cravings without the need for an oven.

Ingredients:

  • 1 1/2 cups chocolate cookie crumbs (from about 20 chocolate sandwich cookies)
  • 1/3 cup unsalted butter, melted
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1 cup caramel sauce (store-bought or homemade)
  • 1 cup chopped nuts (such as pecans or walnuts)
  • Additional caramel sauce, for drizzling (optional)
  • Whipped cream or vanilla ice cream, for serving (optional)

Instructions:

  1. Prepare the Crust:
  • In a mixing bowl, combine the chocolate cookie crumbs and melted butter until well mixed.
  • Press the mixture firmly into the bottom of a 9-inch springform pan or a pie dish to form the crust. Use the back of a spoon or a flat-bottomed glass to help compact the crumbs.
  • Place the crust in the refrigerator to chill while you prepare the filling.
  1. Make the Chocolate Ganache:
  • In a microwave-safe bowl, combine the semisweet chocolate chips and heavy cream.
  • Microwave in 30-second intervals, stirring between each interval, until the chocolate is melted and the mixture is smooth.
  • Alternatively, you can melt the chocolate and cream together in a saucepan over low heat, stirring constantly.
  1. Assemble the Cake:
  • Pour half of the chocolate ganache over the chilled crust and spread it evenly with a spatula.
  • Drizzle half of the caramel sauce over the chocolate ganache layer.
  • Sprinkle half of the chopped nuts over the caramel layer.
  • Repeat the layers with the remaining ganache, caramel sauce, and chopped nuts.
  1. Chill the Cake:
  • Place the assembled cake in the refrigerator and chill for at least 2 hours, or until set.
  1. Serve:
  • Once the cake is set, remove it from the refrigerator.
  • If desired, drizzle additional caramel sauce over the top for extra indulgence.
  • Slice the cake into wedges and serve chilled, optionally with whipped cream or vanilla ice cream on the side.

Nutritional Information Estimate (per serving, based on 8 servings):

  • Calories: 480
  • Fat: 31g
  • Saturated Fat: 15g
  • Cholesterol: 45mg
  • Sodium: 250mg
  • Carbohydrates: 49g
  • Fiber: 3g
  • Sugar: 34g
  • Protein: 5g

Recommendations:

  • For a twist, try adding a layer of sliced bananas or strawberries between the caramel and nut layers.
  • If you prefer a nut-free version, you can omit the chopped nuts or substitute them with toasted coconut flakes or crushed pretzels.
  • Customize the cake by using your favorite type of chocolate cookies for the crust or adding a sprinkle of sea salt over the caramel layer for a sweet and salty contrast.
  • Store any leftovers covered in the refrigerator for up to 3 days. Allow the cake to come to room temperature for a few minutes before serving for easier slicing.

This Chocolate Caramel Unbaked Cake is a delightful no-bake dessert that’s perfect for special occasions or whenever you’re craving something sweet and decadent. With its layers of chocolate, caramel, and nuts, it’s sure to impress your guests and satisfy your sweet tooth!

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