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No-Bake Chocolate Biscuit Cake






No-Bake Chocolate Biscuit Cake


No-Bake Chocolate Biscuit Cake

Preparation Time

  • Prep Time: 15 minutes
  • Chilling Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Servings: 8

Ingredients

For the Cake:

  • 600g (about 2 1/2 cups) digestive biscuits or graham crackers, crushed
  • 120g (1/2 cup) granulated sugar
  • 60g (1/2 cup) unsweetened cocoa powder
  • 250ml (1 cup) milk
  • 60g (1/4 cup) unsalted butter
  • A pinch of vanilla extract

For the Glaze:

  • 100g (3.5 oz) dark chocolate, chopped
  • 130ml (1/2 cup) heavy cream (33% fat)

Directions

  1. Prepare the Cake Base:
    • Line the Pan: Use parchment paper or plastic wrap in a round or rectangular baking dish, allowing for overhang to facilitate removal.
    • Crush the Biscuits: Utilize a plastic bag and rolling pin or a food processor to achieve coarse crumbs.
    • Make the Chocolate Mixture: Combine sugar, cocoa powder, milk, and butter in a saucepan over medium heat. Stir until smooth and the butter has melted. Remove from heat and add a pinch of vanilla.
    • Combine and Press: Mix the crushed biscuits with the chocolate mixture until well coated. Press firmly into the prepared pan, smoothing it evenly.
  2. Prepare the Glaze:
    • Melt the Chocolate: Place chopped dark chocolate in a heatproof bowl. Heat the heavy cream until boiling, then pour over the chocolate. Let it sit for a minute before stirring until smooth.
    • Spread the Glaze: Evenly coat the cake with the glaze.
  3. Chill and Serve:
    • Refrigerate: Chill the cake for at least 4 hours until set.
    • Serve: Use the parchment overhang to lift the cake out, slice, and serve chilled.

Serving Suggestions:

  • Pair with fresh berries for a tart contrast.
  • Add whipped cream for extra indulgence.
  • Enjoy alongside your favorite hot beverage.

Cooking Tips:

  • Ensure a full 4-hour chilling time for optimal texture.
  • For a smoother texture, crush biscuits finely; for chunkier bites, leave larger pieces.
  • Ensure a smooth chocolate glaze for a shiny finish.

Nutritional Benefits:

  • Dark Chocolate: Rich in antioxidants and may support heart health.
  • Cocoa Powder: Offers dietary fiber and essential minerals.
  • Digestive Biscuits: Provide dietary fiber and crunch.

Dietary Information:

  • Vegetarian: Suitable for a vegetarian diet.
  • Contains Dairy: Not recommended for those with dairy allergies or lactose intolerance.
  • Nut-Free: Recipe does not contain nuts, but check labels for allergies.

Nutritional Facts (Per Serving):

  • Calories: 350 kcal
  • Protein: 4g
  • Fat: 18g
  • Carbohydrates: 45g
  • Sugar: 28g
  • Fiber: 3g

Storage:

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
  • Freezing: Can be frozen for up to 2 months; thaw in the refrigerator before serving.

Why You’ll Love This Recipe:

  • No-Bake: Ideal for hot days when you want a quick dessert.
  • Quick and Easy: Simple steps make preparation a breeze.
  • Rich and Delicious: Combines the deep flavors of cocoa and dark chocolate with a satisfying biscuit crunch.

Conclusion:

Enjoy this No-Bake Chocolate Biscuit Cake, a delightful dessert perfect for any occasion. Its rich chocolate flavor and crunchy texture are sure to impress family and friends. Happy indulging!

Frequently Asked Questions:

  • Can I use different types of biscuits? Yes, feel free to substitute with your favorites, such as Marie biscuits or Oreos.
  • Can I add nuts or dried fruit? Absolutely! Chopped nuts or dried fruit like raisins or cranberries can enhance flavor and texture.
  • Is there a substitute for heavy cream? Coconut cream works well for a dairy-free option, or use milk mixed with a bit of butter.
  • Can I use milk chocolate instead of dark chocolate? Yes, but the cake will be sweeter; adjust sugar accordingly.
  • How can I make this cake gluten-free? Use gluten-free biscuits for suitability.
  • Can I skip the chocolate glaze? While optional, the glaze adds a rich finish that complements the base.
  • How long can this cake sit at room temperature? Best kept refrigerated, but it can sit out for a couple of hours during serving.
  • Can I use a different type of sugar? Yes, brown sugar or coconut sugar can be used, though they may slightly alter the flavor.
  • Is there a way to make this cake less sweet? Reduce the sugar in the base or opt for unsweetened biscuits.
  • Can I double the recipe? Yes, simply double the ingredients and use a larger pan or make two cakes.


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