No bake chocolate biscuit cake is a popular European dessert. It is also known as a refrigerator cake.
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servings
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Ingredients
- 6 cups Digestive biscuits break into small pieces
- 1/2 cup Cashew nuts roasted and chopped
For Chocolate Surup
- 1/3 cup Butter
- 1/2 - 3/4 cup Sugar
- 1/4 cup Cocoa powder
- 1/2 cup Water
- 1/2 teaspoon Vanilla extract
For Chocolate Ganache
- 1/2 cup Semi sweet chocolate chips
- 1/4 cup Whipping cream 35% milk fat
Ingredients
For Chocolate Surup
For Chocolate Ganache
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Instructions
- Line base of a deep 18 cm round springform pan with baking paper.
- Add butter, sugar, cocoa powder and water into a small pot and bring it to boil. Simmer the syrup for about 5 minutes. Remove from stove and add vanilla extract, let the mixture cool down for 10 minutes.
- Place the biscuit pieces and roasted nuts in a big bowl. Pour the chocolate syrup over the biscuit, nut mixture and stir until it is well coated with the chocolate syrup.
- Place the mixture into the prepared pan, Level up and press down with a spoon to make sure the base is tight. Cover and refrigerate the cake for about 1 hour.
- Meanwhile, prepare chocolate ganache by melting chocolate chips and cream in a heatproof bowl over simmering water, stir until smooth. Let it cool slightly.
- Pour the chocolate ganache over the cake and spread it with a spatula. Refrigerate the cake for 3 - 4 hours or overnight.
- NOTE - I used Mc Vities original digestives, Hershey's natural unsweetened cocoa, Emborg unsweetened whipping cream, and Hershey's semi-sweet chocolate chips in this recipe.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
- Recipe source - www. homecookingadventure.com
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