Easy no-bake profiterole cake
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- Butter, to grease
- 150g dark chocolate, chopped
- 150ml double cream
- 100g mascarpone
- 50g icing sugar, sifted
- 1tbsp Cointreau
- 1tsp vanilla extract
- 40 Asda Profiteroles with Chocolate Sauce (from 16-packs – any leftovers can stay in the freezer to use another time)
- 150g raspberries
- Icing sugar, to dust
Grease a 20cm round springform tin with a little butter.
Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Allow to cool but not set.
In a large bowl, whip the cream into soft peaks.
In a separate bowl, mix the mascarpone, icing sugar, Cointreau and vanilla extract.
Mix together the cream, mascarpone mixture and melted chocolate.
Dip the bottom of each profiterole in the chocolate cream. Arrange ½ in a layer in the tin and fill in the gaps with the remaining chocolate cream. Top with the remaining profiteroles, to form a dome.
Chill the cake in the fridge for at least 4 hrs.
Warm the chocolate sauce sachets from the profiterole packs in a heatproof bowl over simmering water. Remove the cake from the tin and put on a stand or plate. Top with the raspberries then drizzle over the chocolate sauce. Dust lightly with the icing sugar to serve.