Recipes
Easy no-bake profiterole cake
Airy, ready-prepped choux bites are layered with thick chocolate cream and ripe berries for pure indulgence
Airy, ready-prepped choux bites are layered with thick chocolate cream and ripe berries for pure indulgence
Cook: 25 Mins
Serves: 20
Price: 57p per serving
Nutritional Information
Each 53g serving contains
Energy
841kj
201kcal
841kj
201kcal
10%
Fat
14.6g
14.6g
Med
21%
21%
Saturates
9.5g
9.5g
Med
48%
48%
Sugars
11.9g
11.9g
Med
13%
13%
Salt
0.07g
0.07g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1586kj/379kcal
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
150g raspberries
Icing sugar, to dust
Method
1
Grease a 20cm round springform tin with a little butter.
2
Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Allow to cool but not set.
3
In a large bowl, whip the cream into soft peaks.
4
In a separate bowl, mix the mascarpone, icing sugar, Cointreau and vanilla extract.
5
Mix together the cream, mascarpone mixture and melted chocolate.
6
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.
7
Chill the cake in the fridge for at least 4 hrs.
8
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.