Hero xmas recipes29

Easy no-bake profiterole cake

Airy, ready-prepped choux bites are layered with thick chocolate cream and ripe berries for pure indulgence

, 28 October 2020

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Easy no-bake profiterole cake
  • Cook: 25 Mins
    plus chilling

  • Serves: 20

  • Price: 57p per serving

Nutritional Info
Each 53g serving contains
  • Energy

    840KJ

    201KCAL

    10%
  • Fat

    14.6g

    high

    21%
  • Saturates

    9.5g

    high

    48%
  • Sugars

    11.9g

    med

    13%
  • Salt

    0.07g

    low

    1%
of your reference intake.
Typical energy values per 100g: 1586kJ/379kcal.
Ingredients
  • 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
Method
  • 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.