No Bake Chocolate Biscuit Cake
No bake chocolate biscuit cake is a popular European dessert. It is also known as a refrigerator cake.
  • CourseSweets
  • CuisineEuropean
Servings
6servings
Servings
6servings
Ingredients
  • 6cups Digestive biscuitsbreak into small pieces
  • 1/2cup Cashew nutsroasted and chopped
For Chocolate Surup
  • 1/3cup Butter
  • 1/2 – 3/4cup Sugar
  • 1/4cup Cocoa powder
  • 1/2cup Water
  • 1/2teaspoon Vanilla extract
For Chocolate Ganache
  • 1/2cup Semi sweet chocolate chips
  • 1/4cup Whipping cream35% milk fat
Instructions
  1. Line base of a deep 18 cm round springform pan with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, prepare chocolate ganache by melting chocolate chips and cream in a heatproof bowl over simmering water, stir until smooth. Let it cool slightly.
  6. Pour the chocolate ganache over the cake and spread it with a spatula. Refrigerate the cake for 3 – 4 hours or overnight.
  7. 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.
  8. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
  9. Recipe source – www. homecookingadventure.com

Share this:

Like this:

Like Loading...