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Cake

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This decadent no-bake dessert is a crowd-pleaser that requires zero oven time. It features a crisp milk chocolate base topped with a luscious layer of caramel-infused whipped cream and fresh, ripe bananas. The combination creates a perfect balance of textures: the snap of the chocolate, the airy lightness of the cream, and the soft sweetness of the fruit. Drizzled with more melted chocolate and finished with a smooth caramel glaze, this cake looks impressive but is surprisingly simple to assemble. It is ideal for summer gatherings, birthdays, or when you want a show-stopping dessert without the hassle of baking. Make it a day ahead for the best texture.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Calories: 1433.8
Dietary: Gluten-free, Vegetarian
Description
This decadent no-bake dessert is a crowd-pleaser that requires zero oven time. It features a crisp milk chocolate base topped with a luscious layer of caramel-infused whipped cream and fresh, ripe bananas. The combination creates a perfect balance of textures: the snap of the chocolate, the airy lightness of the cream, and the soft sweetness of the fruit. Drizzled with more melted chocolate and finished with a smooth caramel glaze, this cake looks impressive but is surprisingly simple to assemble. It is ideal for summer gatherings, birthdays, or when you want a show-stopping dessert without the hassle of baking. Make it a day ahead for the best texture.
Ingredients
  • g milk chocolate
  • ml cream, chilled
  • ml can Caramel Top&# 226;ÂÂnâÂÂFill
  • 3 Bananas, chopped
  • g of the chocolate in 30-second bursts,
Directions
  1. 1
    Line a 20cm springform cake pan with plastic food wrap, ensuring the wrap extends over the sides for easy removal later.
  2. 2
    Place the majority of the milk chocolate (reserving about 60g for later) in a large microwave-safe bowl.
  3. 3
    Microwave the chocolate in 30-second bursts, stirring well after each burst, until completely smooth and melted.
  4. 4
    Pour the melted chocolate into the base of the prepared pan, spreading it evenly to form a solid base layer.
  5. 5
    Place the pan in the freezer for about 20-30 minutes to allow the chocolate base to set firmly.
  6. 6
    Meanwhile, in a large bowl, beat 300ml of the chilled cream until soft peaks form.
  7. 7
    Add the Caramel TopâÂÂnâÂÂFill to the whipped cream and gently fold until well combined.
  8. 8
    Pour half of the caramel cream mixture over the set chocolate base in the pan and spread evenly.
  9. 9
    Return the pan to the freezer for another 2 hours to set the cream layer.
  10. 10
    Remove the partially set cake from the freezer and arrange the chopped bananas evenly over the caramel cream layer.
  11. 11
    In the microwave, melt the reserved 60g of chocolate in 30-second bursts, stirring between each, until smooth.
  12. 12
    Drizzle the melted chocolate evenly over the banana layer.
  13. 13
    Let the cake stand for 2 minutes to allow the drizzle to slightly set.
  14. 14
    Top with the remaining caramel cream mixture, smoothing the surface with a spoon or spatula.
  15. 15
    Freeze the cake until completely firm, preferably overnight or for at least 4 hours.
  16. 16
    Before serving, run a knife around the edge of the pan, remove the sides, and lift the cake out using the overhanging plastic wrap.
  17. 17
    Whip the remaining cream if desired for additional topping, or decorate with chocolate curls for a festive finish.

Nutrition Facts

Amount Per Serving
Calories 1433.8kcal
% Daily Value *
Total Fat 87.3g135%
Saturated Fat 52.6g263%
Cholesterol 128.2mg43%
Sodium 102.0mg5%
Total Carbohydrate 143.2g48%
Dietary Fiber 16.1g65%
Sugars 120.5g
Protein 13.4g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: no-bake, chocolate, caramel, banana, dessert, ice-cream-cake, whipped-cream, microwave, easy, party, summer, layered, chilled, chocolate-curls, vegetarian, make-ahead, indulgent, springform, top-and-fill, no-oven
Read it online: https://www.chefs-mate.com/recipe/cake-40/