No-Bake Chocolate Biscuit Cake

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 airtight container in the refrigerator for up to 5 days.

• Freezing: The cake can be frozen for up to 2 months. Thaw in the refrigerator 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!

Frequently Asked Questions:

1. 1. Can I use different types of biscuits?
      • • Yes, you can use any type of biscuit or cookie you prefer, like Marie biscuits or even Oreos.

       

   2. Can I add nuts or dried fruit to the cake?
      • Absolutely! Adding chopped nuts or dried fruit like raisins or cranberries can add extra texture and flavor.

1. 1. Is there a substitute for heavy cream in the glaze?
      • You can use coconut cream for a dairy-free option, or milk combined with a bit of butter.
   2. Can I use milk chocolate instead of dark chocolate?
      • • Yes, but the cake will be sweeter, so you might want to adjust the sugar in the base.

       

   3. How can I make this cake gluten-free?
      • Use gluten-free biscuits to make the cake suitable for those with gluten intolerance.

1. 1. Can I skip the chocolate glaze?
      • You can skip it, but the glaze adds a rich chocolate finish that complements the biscuit base.
   2. How long can this cake sit out at room temperature?
      • • It’s best to keep the cake refrigerated, but it can sit out for a couple of hours during serving.

       

   3. Can I use a different type of sugar?
      • Yes, you can use brown sugar or coconut sugar, but it may alter the flavor slightly.

1. Is there a way to make this cake less sweet?
   • Reduce the sugar in the base or use unsweetened biscuits to control the sweetness.
2. Can I double the recipe for a larger crowd?
   • Yes, simply double the ingredients and use a larger pan or make two cakes.