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Introduction: Chocolate Biscuit Cake is a timeless treat that’s perfect for satisfying your sweet cravings without the need for an oven. This no-bake dessert is quick, easy to make, and offers a wonderful balance of crunch and smooth chocolatey goodness. With minimal ingredients and a few simple steps, you can create a delicious cake that's ideal for any occasion, from casual get-togethers to special celebrations. Whether you're a novice baker or a seasoned chef, this recipe will become a go-to favorite in your kitchen.
Ingredients:
250g digestive biscuits or tea biscuits, crushed
200g dark chocolate (70% cocoa or higher), chopped
100g unsalted butter
3 tablespoons golden syrup or honey
1 teaspoon vanilla extract
50g chopped nuts (optional, like walnuts or almonds)
50g dried fruit (optional, like raisins or cranberries)
Instructions:
Prepare the Ingredients: Begin by crushing the digestive biscuits into small pieces. You can do this by placing them in a plastic bag and gently rolling a rolling pin over them, or by using a food processor. The pieces should vary in size for added texture.
Melt the Chocolate Mixture: In a medium-sized saucepan, melt the butter, golden syrup (or honey), and chopped dark chocolate together over low heat. Stir occasionally to ensure the mixture is smooth and the chocolate is fully melted. Once it’s smooth, remove it from the heat and stir in the vanilla extract.
Combine Biscuit and Chocolate: Add the crushed biscuits into the melted chocolate mixture. Stir gently until all the biscuit pieces are evenly coated with the chocolate sauce. If you're adding nuts or dried fruit, fold them into the mixture at this point.
Shape the Cake: Line a loaf pan or a round cake tin with parchment paper. Pour the biscuit and chocolate mixture into the pan, pressing it down gently to ensure it’s compact. Smooth the top with the back of a spoon to make an even surface.
Chill the Cake: Place the pan in the refrigerator and let it chill for at least 3 hours, or until it has set and become firm.
Serve and Enjoy: Once the cake has set, remove it from the pan and slice it into pieces. Serve chilled or at room temperature.
Tips for Serving and Storing:
Serving Tips: Chocolate Biscuit Cake is rich and decadent, so serve in small slices. It pairs wonderfully with a cup of tea or coffee, and it can also be topped with whipped cream or ice cream for an extra indulgence.
Storing Tips: Store leftover cake in an airtight container in the refrigerator. It will keep fresh for up to 5 days. For longer storage, you can freeze the cake slices. Wrap them tightly in plastic wrap and foil before freezing, and they will last up to a month.
Variants:
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