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No-Bake Chocolate Biscuit Cake Recipe

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Rating: 4.0; Vote: 1

No Bake Chocolate Biscuit Cake, many of us are familiar with it since childhood, in various shapes and forms. Chocolaty, rich dessert made with crushed biscuits, chocolate syrup and toasted nuts, hardly not to fall in love with it. Ingredients Makes about 10 servings 28 oz (800g) digestive biscuits, tea biscuits 1 cup (100g) nuts (walnuts, hazelnuts, toasted, slightly chopped Chocolate Syrup 1 cup (200g) sugar 1/2 cup (60g) unsweetened cocoa powder 1 cup (240 ml) water 2/3 cup (150g) butter 1 tsp vanilla extract Chocolate Ganache 1/2 cup (120 g) whipping cream (35% fat) 4 oz (120g) bittersweet chocolate, chopped 1. Break the biscuits (cookies) into small pieces into a large bowl. 2. Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits. 3. Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes. 4. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon. 5. Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one Ive used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper. 6. Press well using the back of the spoon or an offset spatula. 7. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache. 8. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil. 9. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth. 10. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving. 11. Decorate with toasted nuts if desired, cut into slices and serve.
Date: 2019-07-03

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Comments and reviews: 10

Fatrim Syah
In Malaysia we call it 'KEK BATIK'. We using 'MILO' rather than cocoa powder because milo already have sugar in it and less sugary. But still its childhood cake where is all people like it By the way Thank You for Chocolate Ganache recipe. Now I know how to add it to my own 'KEK BATIK' _
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Waél Hamdan
Thank you, amazing dessert, I have tried it last week and everyone loved it. I have found 800 g of biscuit is too much for the chocolate syrup, I think 600 g will do the trick
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Elifnur Yıldırım
I made these on a sunny day and i gotta say this is the perfect dessert to snack on on a summer day as it does not require any oven and still taste delicious Thanks
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Victoria Sophia Ysabelle Elisha
The video is very good but the music is so irritating, very loud and so ugly to hear. I don't like the music so irritatingly baddddddddd
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Asha Bas
Made this many a time, but it was labeled as 'hedgehog' in my recipe book. Maybe it makes a difference that I am in Australia. I really like that cake tin set.
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Lee Yoona
This is what I call creative mind. No cake is as simple delicious and effortless as this. Really appreciate the inventor of this recipe. Thumbs up.
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unknown person
I wowed everyone with this cake, I added a slice of Chocolate cake at the bottom, n the biscuits recipe on top, it was yummilicious
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Cats Are Life
I recommend you try the similar Romanian salam de biscuiti recipe with condensed milk and turkish delight. It s really awesome
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Ana Santos
You can make a Christmas log, looks lovely after you decorate it with green marzipan leafs and halves of cristalized cherries
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cuckoo head
can I use different kind of biscuits and not specifically digestive one? I don't think here where I live they sell those.
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