No Bake Chocolate Chip Kahlua Torte
Indulge in the ultimate no-bake dessert with this luscious No Bake Chocolate Chip Kahlua Torte—a show-stopping treat that combines layers of velvety mascarpone filling, spiked with a hint of Kahlua, atop a buttery chocolate chip cookie crust. Finished with a rich, glossy dark chocolate ganache, this decadent creation is as effortless as it is impressive, requiring just 20 minutes of prep and zero baking. Perfectly balanced with creamy, crunchy, and boozy elements, this chilled torte is an elegant dessert for special occasions or dinner parties. Garnish with chocolate shavings or cocoa powder for a stunning presentation that will leave your guests raving!
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Ingredients
- 300 g Chocolate chip cookies
- 75 g Unsalted butter, melted
- 250 g Mascarpone cheese, room temperature
- 240 ml Heavy cream, chilled
- 50 g Powdered sugar
- 60 ml Kahlua (coffee liqueur)
- 1 tsp Vanilla extract
- 150 g Dark chocolate chips
- 120 ml Heavy cream (for ganache)
- 0 Chocolate shavings or cocoa powder (optional, for garnish)
Directions
Step 1
Prepare a 9-inch springform pan by lightly greasing the edges and lining the bottom with parchment paper.
Step 2
In a food processor, crush the chocolate chip cookies into fine crumbs. Transfer to a bowl and mix with the melted butter until the mixture has a sand-like, moist consistency.
Step 3
Press the cookie-butter mixture firmly and evenly into the bottom of the springform pan to form the crust. Place in the refrigerator to chill while preparing the filling.
Step 4
In a large mixing bowl, combine mascarpone cheese, powdered sugar, Kahlua, and vanilla extract. Beat the mixture with a hand or stand mixer on medium speed until smooth and creamy.
Step 5
In another chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully incorporated, being careful not to deflate the air in the cream.
Step 6
Spoon the mascarpone-Kahlua filling over the chilled cookie crust, spreading it evenly with a spatula. Place the torte back into the refrigerator to set for at least 4 hours or overnight for best results.
Step 7
To make the ganache topping, place dark chocolate chips in a heatproof bowl. Heat 120ml of heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate chips and let sit for 2 minutes. Then, stir until smooth and glossy.
Step 8
Allow the ganache to cool slightly, then pour it over the set mascarpone layer, spreading it evenly. Return the torte to the refrigerator for 30 minutes to allow the ganache to firm up.
Step 9
Before serving, carefully remove the torte from the springform pan. Optionally, garnish with chocolate shavings or a light dusting of cocoa powder for extra flair.
Step 10
Slice and serve chilled. Enjoy your decadent No Bake Chocolate Chip Kahlua Torte!
Nutrition Facts
| Serving size | (1254.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5209.7 |
| Total Fat 386.4g | 0% |
| Saturated Fat 250.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 896.7mg | 0% |
| Sodium 529.0mg | 0% |
| Total Carbohydrate 388.4g | 0% |
| Dietary Fiber 19.0g | 0% |
| Total Sugars 305.3g | |
| Protein 44.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 805.4mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 1732.0mg | 0% |
Source of Calories