Guys, if you crave soṃệẗḧing sweet that also has chocolate in it, then I highly recommend having a go at this no bake chocolate biscuit cake. It’s a simple dessert and as the title says – there is no baking whatsoever. Now who wouldn’t like that, right? Chocolaty, rich dessert made with crushed biscuits, chocolate syrup and toasted nuts, hard not to fall in love with it. You can always make variations to this chocolate biscuit recipe, add different flavors like orange zest, rum, almond extract, dried fruits. I usually like to keep it simple and enjoy the rich chocolate flavor.
The recipe is really easy to prepare, there is no way you can wrong with it. It’s a great dessert to get the kid∂ιєs involved in as they love crushing biscuits and pressing the mixture into the pan. The recipe is pαѕѕed from generation to generation and it makes a delicious dessert for any day of the week.
This chocolate biscuit cake can be made ahead and stored in a freezer. You could slice it, wrap it individually and keep it in a zip-lock bag. Every time you crave a slice you simply take it out from the freezer and wait a while until it is defrosted.
1 cup (100g) nuts (walnuts, hazelnuts), toasted, slightly chopped
28 oz (800g) digestive biscuits, tea biscuits
2/3 cup (150g) butter
1/2 cup (60g) unsweetened cocoa powder
1 cup (240 ml) water
1 cup (200g) sugar
1 tsp vanilla extract
4 oz (120g) bittersweet chocolate, chopped
1/2 cup (120 g) whipping cream (35% fat)
Break up the biscuits into 1-2cm pieces and add them into a large bowl.
Toast walnuts or hazelnuts in a nonstick pan over medium high heat for about 5 minutes, stirring regularly to ensure equal toasting. Sprinkle roasted nuts on top of the biscuits.
For the chocolate syrup
Line a 9 inch (23 cm) springform pan with baking parchment paper.
In a medium saucepan, combine the sugar and cocoa powder. Gradually add water and stir to combine well.
Add the butter and place over medium heat. Bring to a boil, stirring regularly for around 7-8 minutes. Remove the pan from the heat and stir in the vanilla extract. Allow to cool for about 10-15 minutes.
Pour the syrup over the biscuits and nuts, stir with a large spatula or spoon until all the pieces are well covered with syrup.
Fill the prepared pan with the mixture and press down hard using the back of a spoon. Scяαρє chocolate from the sides of your bowl and pour this over the biscuit cake. Spread evenly. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
For Chocolate Ganache
Place finely chopped chocolate in a bowl.
In a small saucepan, heat the cream until it barely begins to boil. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
Pour it over the cake and let it set for 3 hours or overnight in the refrigerator.
When set, decorate with toasted nuts if desired and cut into slices. Enjoy!