Chocolate and cherry no bake pudding cake

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Today I'd like to share a recipe for a quick and delicious no bake cake - this time of the classic chocolate and cherry flavour.

Pudding-based filling is stable and not too sweet, while addition of cocoa adds depth to its pleasant, chocolatey flavour. Add in sourish jam, cherries and sweet Nutella - and you'll get a perfect cake.

You'll find list of ingredients, method and approximate nutritional value below.

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Ingredients (20 x 20 cm tin)

  • 3 packets of no sugar chocolate pudding mix
  • 3 cups (750 ml) milk
  • 1 tbsp cocoa
  • 5 tbsp (60 g) sugar
  • 200 g unsalted butter  
  • 400 g malted milk biscuilts
  • 200 g no added sugar tart cherry jam
  • 150 g pitted cherries 
  • 200 g Nutella
  • 2 tbsp (~25 g) sliced almonds

Method 

  1. Prepare thick custard. Into a thick bottom pan pour 2 cups of milk. Turn the heat on to low, add 3 heaped tbsp sugar to the pan and stir. Heat up the milk until a slow boil.
  2. Meanwhile, add 3 packets of pudding mix and 1 tbsp cocoa into the remaining one cup of milk. Mix thoroughly using a whisk to remove any lumps.
  3. When milk starts boiling, add dissolved pudding immediately. Stir the contents of the pan energetically and continue cooking for one or two minutes. Be careful not to burn the pudding which will try to stick to the bottom of the pan.
  4. Take pan off heat and transfer pudding into a separate container, for example a glass bowl. Cover it with kitchen foil so that it sticks to the top. This will prevent a thick skin from forming. Set pudding aside to cool completely.
  5. Once pudding is at room temperature, put 200 g of soft unsalted butter into a large bowl. Cream it with a mixer at medium speed until light and fluffy.
  6. Add pudding at room temperature into the butter in a few batches, ideally one large spoonful at a time. Continue mixing until fully combined.
  7. Put malted milk biscuits into the bottom of a greased rectangular pan lined with baking paper. Cover biscuits with half of tart cherry jam. Spread it carefully, making sure not to move the crackers.
  8. Place the next layer of biscuits on top of jam at a 90 degree angle to the previous layer. Press them lightly to make sure that jam is well distributed and it makes the biscuits stick.
  9. Put half of pudding filling on top. Spread it with a silicone spatula and put pitted cherries on top. Cover them with remaining filling.
  10. Place another layer of biscuits on top. Heat up 200 g of Nutella in a microwave oven for 30-40 seconds to loosen it up. Spread it on top of biscuits.
  11. Decorate the top of cake with sliced almonds.
  12. Place the cake into a fridge for a night. 
  13. Enjoy!

Approximate nutritional value

100 g

  • 326 kcal
  • Carbs: 36 g 
  • Fat: 19 g
  • Protein: 5 g
  • Fibre: 2 g

1 slice (recipe makes 16 slices)

  • 374 kcal
  • Carbs: 41 g 
  • Fat: 21 g
  • Protein: 6 g
  • Fibre: 2 g

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