No-Bake Chocolate Truffle Cake (Eggless)i
Prep time
Total time
Recipe type: EASY
  • Base:
  • Digestive Biscuits, 12 pieces
  • Cocoa Powder, 1½ teaspoons
  • Melted Butter, ¼ cup
  • Cake:
  • Heavy Cream, 3 cups or 720ml (see notes)
  • Butter, 2 tablespoons
  • Dark Chocolate (chopped), 2 cups or 350 grams
  • Top:
  • Cocoa Powder, for dusting
  • Chocolate curls (optional)
  1. For the base, blitz together biscuits, cocoa powder until they turn into a fine powder. Next add in the melted butter and mix until the mixture resembles wet sand.
  2. Transfer this to a loose bottom/springform tin and using the back of a spoon or spatula flatten the mixture to make a nice smooth base. Refrigerate this while you make the rest of the cake.
  3. Pour the cream and butter to a pan and heat them until the butter melts and the cream reaches a slight boil. Note it should not boil completely, just a simmering boil.
  4. Transfer the chopped chocolate to a large bowl (make sure its finely chopped) and pour the hot cream over it. Let it sit for a few minutes, and then mix using a spatula or a whisk.
  5. Once you have a glossy mixture free of any air bubbles and chocolate chunks, pour it over the biscuit base from step2.
  6. Refrigerate it overnight.
  7. Once cool, take the chocolate truffle cake out of the pan and dust it with some good quality cocoa powder. I like to decorate it with some chocolate curls but that's optional.
  8. Serve cold.
You can use fresh cream like Amul for this recipe. Works out just fine.
Recipe by Sugar & Spice by Radhika at