NO BAKE CHOCOLATE BISCUIT CAKE

No Bake Chocolate Biscuit Cake – who will not fall in love with this cake? It’s a rich and chocolaty dessert made with crushed biscuits, dark chocolate sauce and roasted walnuts. And the best parts are this No Bake Chocolate Biscuit Cake is eggless and flourless, you can make it without oven. This cake doesn’t have any real method, all it involves is breaking up some biscuits – you can break them up however you like. With a simple silky chocolate ganache will make the cake more delicious, it’s worthy to make this.

WHAT YOU NEED FOR THIS CAKE :

For the chocolate biscuit cake :

Butter : I use salted butter. The butter not only adds flavor, but it helps it set in the fridge.

Sugar : I use caster sugar, you can use granulated sugar also.

Digestive biscuits : you can use any digestive biscuit or tea biscuit you like.

Walnuts : you can use hazelnuts also

Cocoa powder : you can use natural or Dutch processed

Water

Vanilla Extract : to add the flavor

For the chocolate ganache :

Chocolate : I use dark chocolate, you can use semi sweet chocolate also

Whipping cream : Use at least 30% fat to give a smooth ganache.

HOW TO MAKE NO BAKE CHOCOLATE BISCUIT CAKE :

For the chocolate biscuit cake : In a large bowl, break up the digestive biscuits into small pieces, set aside.

Roast the walnuts over medium high heat about 3 minutes.

Then add roasted walnuts over the biscuits.

In a medium sauce pot, combine the sugar and cocoa powder and mix with the whisk.

Add in water gradually into the chocolate mixture and mix with the whisk until well combined.

Add in the butter into the chocolate mixture and mix with the whisk.

Boil the chocolate mixture in medium heat about 7-8 minutes, set aside and let it cool.

After the chocolate mixture cool, add in the vanilla extract and mix until well combined.

Pour the chocolate over the biscuits and stir well until the biscuits are coated in the mixture.

Pour the biscuits mixture into the prepared 22 cm or 8 inch spring form pan.

Press the biscuits using the back of the spoon and cover with the plastic cling wrap, keep in the fridge for 1 hour.

For chocolate ganache : Pour the cream into a small sauce pot, and place the pot over medium heat. Warm the cream until it just boil.

Pour the dark chocolate into the cream and mix until well combined.

Pour the chocolate ganache over the chocolate biscuit cake and cover with aluminium foil. Keep in the fridge for 3 until 4 hours.

After 4 hours, open the foil and pull your cake out of the pan, and transfer to your serving plate or stand, decorate the cake with roasted walnuts and sprinkles. (this is optional, but for my opinion the cake will look good with some decoration on the top)

NO BAKE CHOCOLATE BISCUIT CAKE

Pin Recipe
El Amor Kitchen
Who will not fall in love with this cake? It's a rich and chocolaty dessert made with crushed biscuits, dark chocolate sauce and roasted walnuts. And the best parts are this No Bake Chocolate Biscuit Cake is eggless and flourless, you can make it without oven. This cake doesn't have any real method, all it involves is breaking up some biscuits - you can break them up however you like. With a simple silky chocolate ganache will make the cake more delicious, it's worthy to make this.
5 from 2 votes
5 hrs 11 mins
Course Dessert
Cuisine American
Servings 8 slices

Ingredients
  

  • 460 grams (2 packs) Digestive biscuits
  • 100 gram (1 cup) Walnuts
  • 150 grams (2/3 cup) Caster sugar
  • 60 gram (1/2 cup) Cocoa powder
  • 240 ml (1 cup) water
  • 150 grams (2/3 cup) Salted butter
  • 1 tsp Vanilla extract
  • 120 grams (1/2 cup) Whipping cream
  • 120 grams (4 oz) Dark chocolate
  • Roasted walnuts and sprinkle For decorating

Instructions
 

  • Line the bottom and sides of a 22 cm or 8 inch spring form pan with baking paper. Set aside.
  • For the chocolate biscuit cake : In a large bowl, break up the digestive biscuits into small pieces, set aside.
  • Roast the walnuts over medium high heat about 3 minutes. Then add roasted walnuts over the biscuits.
  • In a medium sauce pot, combine the sugar and cocoa powder and mix with the whisk. Add in water gradually into the chocolate mixture and mix with the whisk until well combined.
  • Add in the butter into the chocolate mixture and mix with the whisk. Boil the chocolate mixture in medium heat about 7-8 minutes, set aside and let it cool.
     
  • After the chocolate mixture cool, add in the vanilla extract and mix until well combined. Pour the chocolate over the biscuits and stir well until the biscuits are coated in the mixture.
  • Pour the biscuits mixture into the prepared 22 cm or 8 inch spring form pan. Press the biscuits using the back of the spoon and cover with the plastic cling wrap, keep in the fridge for 1 hour.
  • For chocolate ganache : Pour the cream into a small sauce pot, and place the pot over medium heat. Warm the cream until it just boil. Pour the dark chocolate into the cream and mix until well combined.
  • Pour the chocolate ganache over the chocolate biscuit cake and cover with aluminium foil. Keep in the fridge for 3 until 4 hours.
  • After 4 hours, open the foil and pull your cake out of the pan, and transfer to your serving plate or stand, decorate the cake with roasted walnuts and sprinkles. (this is optional, but for my opinion the cake will look good with some decoration on the top). Slice and serve!!

Video

Notes

Note : Store the cake in the airtight container with the baking paper on the bottom and keep in the fridge if you don't eat all.
Keyword chocolate cake, dessert, dessert recipe, eggless cake, flourless cake, no bake, no bake cake, no bake chocolate biscuit cake

 

 

 

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