This ultra-creamy, no-bake chocolate cake melts in the mouth like a sweet embrace and is perfect for chocolate lovers looking for an effortless yet indulgent dessert. Layered with biscuit, rich chocolate cream, and a swirl of hazelnut spread, it’s simple to prepare—especially if you’re baking with kids—and only requires chilling overnight for the ideal texture. Despite its elegant appearance, the recipe is surprisingly easy to master, making it a wonderful choice for both everyday indulgence and special occasions.

Full Recipe:

Ingredients

• 2 eggs

• 650 g milk

• 35 g cornstarch (Maïzena)

• 60 g sugar

• 10 g butter

• 200 g dark chocolate

• 200 g heavy cream

• 1 tablespoon hazelnut spread (for layering)

• Petit Beurre biscuits (2 packets)

• About ¼ cup milk (for soaking biscuits)

• 85 g dark chocolate (for decoration)

• 100 g unsweetened cocoa powder (for dusting)

Directions

• In a saucepan, whisk together eggs, milk, sugar, and cornstarch. Cook over medium heat, stirring constantly until it comes to a boil. Once boiling, simmer for 3 minutes until the mixture thickens. Remove from heat and stir in the butter until fully incorporated.

• Melt the dark chocolate and heavy cream together. Use either short 30-second microwave bursts (stirring between each interval) or a double boiler to ensure smooth melting. Combine this with the cooked mixture to create a silky chocolate cream.

• Prepare a 28 × 18 cm springform pan or removable frame by lining the base with Petit Beurre biscuits lightly soaked in milk.

• Spread an even layer of the chocolate cream over the biscuits, then repeat with another biscuit layer. Add a swirl of hazelnut spread, cover with more cream, and continue layering biscuits and cream until all ingredients are used, finishing with a smooth cream layer on top.

• Cover the cake and refrigerate overnight to allow it to set and develop its creamy texture.

• Before serving, melt the extra dark chocolate with a splash of cream to create a glossy drizzle. Pour over the cake, dust generously with unsweetened cocoa powder, and serve chilled.

Nutrients

• Calories: ~360 kcal

• Carbohydrates: 35 g

• Protein: 5 g

• Fat: 22 g

  • Saturated Fat: 12 g

• Fiber: 3 g

• Sugar: 24 g

• Cholesterol: 60 mg

• Sodium: 160 mg

Why This Recipe Stands Out

This no-bake chocolate dessert is a true showstopper because it combines simplicity with sophistication. Unlike traditional cakes that require precise baking times and oven monitoring, this recipe relies on stovetop cooking and refrigeration, making it approachable for cooks of all skill levels. The result is a decadent treat that looks professionally made, thanks to its defined layers of chocolate cream and softened biscuits. What makes it even more special is its versatility—it can be enjoyed as a casual family dessert, a potluck contribution, or the centerpiece of a festive celebration. The combination of rich flavors and smooth textures ensures that each bite feels indulgent, while the method itself is easy enough that even children can get involved in assembling the layers, turning dessert-making into a fun family activity.

The Benefits of the Ingredients

Each ingredient in this recipe plays an essential role, both in flavor and in nutrition. Eggs provide structure and add protein, while milk and cream enrich the dessert with calcium and a smooth, creamy texture. Cornstarch is a key thickening agent, ensuring that the chocolate filling sets properly and holds its layers beautifully once chilled. Dark chocolate contributes not only its intense, bittersweet flavor but also antioxidants that can support heart health. Butter deepens the richness and gives the cream a velvety mouthfeel. The Petit Beurre biscuits provide balance with their delicate sweetness and tender crunch, softening slightly when soaked in milk to contrast perfectly with the cream. Hazelnut spread introduces a nutty, luxurious note that breaks up the chocolate layers and adds dimension. Finally, the cocoa powder topping enhances presentation while delivering a subtle bitterness that prevents the dessert from becoming overly sweet.

Cooking Tips

Success with this recipe lies in the details. When cooking the custard base with milk, sugar, eggs, and cornstarch, it’s important to stir constantly and avoid rushing the thickening process. If undercooked, the cream may remain too loose; if overcooked, it could curdle. Aim for a smooth, pudding-like consistency before incorporating the chocolate. When melting chocolate with cream, patience is key—short bursts in the microwave with frequent stirring or the use of a gentle double boiler prevent scorching and ensure a glossy, lump-free finish. For the biscuit layers, soak each cookie quickly in milk; leaving them submerged too long can make them soggy, while skipping the soak can leave them too dry. Press each layer lightly as you build the cake to eliminate air pockets, ensuring a cohesive structure. Finally, don’t skip the overnight refrigeration—this resting period is crucial for the flavors to meld and for the cake to firm up properly, allowing for neat slicing and a professional look.

Serving Suggestions

This indulgent chocolate cake is best served cold, straight from the refrigerator, where the creamy filling holds its shape and the flavors remain refreshing yet rich. For a classic presentation, dust the top with cocoa powder and drizzle with melted chocolate, then slice into even squares or rectangles. To elevate the dessert further, pair it with fresh fruit such as raspberries, strawberries, or blueberries—their natural tartness cuts through the richness of the chocolate. A dollop of freshly whipped cream or a scoop of vanilla or hazelnut ice cream transforms it into an even more luxurious experience. For crunch and texture contrast, sprinkle chopped toasted hazelnuts or almonds over the top before serving. This cake also makes an elegant accompaniment to coffee or espresso, providing a satisfying balance between bitter and sweet. Whether served as the grand finale to a dinner party or as a special family weekend treat, it never fails to impress.

Conclusion

The Gâteau crémeux chocolat sans cuisson is more than just a dessert—it’s an experience that captures the beauty of chocolate in its purest form. Its no-bake preparation makes it accessible, while its layered presentation and glossy finish ensure it feels worthy of any celebration. Each component, from the silky chocolate cream to the softened biscuits and subtle nutty swirl, contributes to a dessert that is both comforting and refined. Practical in method yet luxurious in flavor, it’s the kind of recipe that can become a household favorite, suitable for birthdays, holidays, or simple everyday indulgence. By combining ease, elegance, and unforgettable taste, this no-bake chocolate cake secures its place as an essential addition to any dessert repertoire.