Cook7 (+ chilling time) min
No-Bake Chocolate Biscuit Cake – is a Chocolaty, rich dessert made with crushed biscuits, chocolate syrup and toasted nuts, How can you not fall in love with it. And the best part is this No-Bake Chocolate Biscuit Cake is that its eggless and you can make it without oven.
for more no bake desserts do check out the chocolate swiss rolls recipe
Step by Step Video for ‘No-Bake Chocolate Biscuit Cake‘ Recipe (Scroll Down for detailed & printable recipe)
ingredients for No-Bake Chocolate Biscuit Cake
- 14 oz (400g) Digestive biscuits, tea biscuits
- 1/2 cup (50g) Walnuts, toasted, slightly chopped
- ½ cup (125g) sugar
- 1/4 cup (30g) unsweetened cocoa powder
- 1/2 cup (120 ml) water
- Little less than ½ cup (75g) butter
- ½ tsp vanilla extract
- ¾ tsp instant coffee Granules
- 1/2 cup (120 g) Fresh cream
- 4 oz (125 g ) Milk chocolate, chopped
Prepping for the No-Bake Chocolate Biscuit Cake
- Roughly chop the walnuts and the chocolate.
Method for the No-Bake Chocolate Biscuit Cake
1) break the biscuits into small pieces into a large bowl.
2)Once you have broken all the biscuits into small pieces keep it aside.
3)And Heat a non-stick pan over medium heat and toast walnuts for about 1-2 minutes, and make sure to stir frequently so as to toast evenly.
4)After 1-2 minutes add the toasted walnuts over the biscuits.
5)Now guys let’s prepare the chocolate syrup, so for that take a suace pan and to that add the cocoa powder followed by the sugar and the instant coffee granules and Stir until everything is properly mixed in.
6)and then add the water, and again stir to combine well.
7)After that Add the butter and place over low heat and Bring to boil for about 6-7 minutes stirring constantly.
8)After 7 minutes i have just turned off the flame and add the vanilla essence.
9)Now keep it aside for our chocolate syrup to come down to room temperature for about 8-10 minutes.
10)After the chocolate syrup is at room temperature pour it over the biscuits and nuts and combine well using a large spoon.
11)Time to grease the pan so apply butter to an 7” bottom loose pan you can even use springform pan if you have and coat it evenly.
12)Then Transfer the mixture
13)And Press it well using the back of the spoon or an spatula and then cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
14)After half an hr its time to prepare the Chocolate Ganache.
15)So add the fresh cream into a small saucepan and heat until just begins to boil.
16) Once it comes to a boil turn of the flame and add the chopped chocolate and Stir until the chocolate and cream becomes one with each other
17)And now pour the chocolate ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
18)After 4 hours your cake must be set so gently remove it and place it on a plate and Decorate it with toasted nuts.
19) and cut into slices and serve and store the rest in the refrigerator