Preparation Time
- Prep Time: 15 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 15 minutes
- Servings: 8 servings
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: Line a round cake pan or rectangular baking dish with parchment paper or plastic wrap, ensuring there is an overhang on the sides for easy removal.
- Crush the Biscuits: Crush the biscuits into small pieces using a plastic bag and rolling pin or a food processor for coarse crumbs.
- Make the Chocolate Mixture: In a saucepan, mix sugar, cocoa powder, milk, and butter over medium heat. Stir until smooth and the butter melts. Remove from heat and add a pinch of vanilla extract.
- Combine and Press: Combine the crushed biscuits with the chocolate mixture, ensuring all the biscuit pieces are well coated. Press the mixture into the prepared pan, smoothing it out evenly.
2. Prepare the Glaze:
- Melt the Chocolate: Chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream until it boils, then pour it over the chocolate. Wait a minute, then stir until smooth.
- Spread the Glaze: Spread the glaze evenly over the cake.
3. Chill and Serve:
- Refrigerate: Refrigerate the cake for at least 4 hours or until set.
- Serve: Lift the cake out using the parchment overhang, slice, and serve chilled.
Serving Suggestions:
- With Fresh Berries: Serve with a side of fresh berries for a tart contrast to the rich chocolate.
- With Whipped Cream: Add a dollop of whipped cream for extra indulgence.
- With Coffee or Tea: Enjoy a slice with your favorite hot beverage.
Cooking Tips:
- Chilling Time: Ensure the cake chills for the full 4 hours for the best texture and flavor.
- Biscuit Texture: For a smoother cake texture, crush the biscuits finely; for a chunkier texture, leave larger pieces.
- Chocolate Glaze: Ensure the chocolate and cream mixture is smooth before pouring it over the cake for a shiny finish.
Nutritional Benefits:
- Dark Chocolate: Rich in antioxidants and may support heart health.
- Cocoa Powder: Provides dietary fiber and essential minerals like magnesium.
- Digestive Biscuits: Offer some dietary fiber and a satisfying crunch.
Dietary Information:
- Vegetarian: This cake is suitable for a vegetarian diet.
- Contains Dairy: Not suitable for those with dairy allergies or lactose intolerance.
- Nut-Free: This recipe does not contain nuts but always check ingredient labels if you have allergies.
Nutritional Facts (Per Serving):
- Calories: 350 kcal
- Protein: 4g
- Fat: 18g
- Carbohydrates: 45g
- Sugar: 28g
- Fiber: 3g
Storage:
- Refrigeration: Store any leftovers in an in the for up to 5 days.
- Freezing: The cake can be frozen for up to 2 months. Thaw in the before serving.
Why You’ll Love This Recipe:
- No-Bake: Perfect for hot days when you don’t want to turn on the oven.
- Quick and Easy: Simple steps make this dessert easy to prepare.
- Rich and Delicious: Combines the rich flavors of cocoa and dark chocolate with the satisfying crunch of biscuits.
Conclusion:
Enjoy this No-Bake Chocolate Biscuit Cake, a delightful and easy-to-make dessert that’s perfect for any occasion. With its rich chocolate flavor and crunchy biscuit texture, it’s sure to be a hit with family and friends. Happy indulging!
Enjoy!