This No Bake Chocolate Biscuit Cake is a tasty and full of chocolate dessert, that is perfect for any occasion. The entire family and your friends are going to love it. It’s simple, quick and super tasty !!!
Author: Nectaria
Servings: 8 people
INGREDIENTS
For the cake
70 gr./ 2.45 oz. butter
275 gr./ 9.70 oz. good quality dark chocolate (70% cocao)
275 gr./ 9.70 oz. good quality milk chocolate
2 tablespoons honey
275 gr. / 9.70oz. heavy cream
450 gr. / 15.87 oz. butter cookies or digestive cookies
100 gr./ 3.53 oz. walnuts or pecan (optional)
100 gr. / 3.53 oz.dried fruits mix (optional)
For chocolate ganache
150 gr./5.29 oz. good quality dark chocolate
100 gr. / 3.53 oz. heavy cream
1 tablespoon honey
Chocolate balls/ chocolate sprinkles / chocolate flakes / chocolate covered biscuits for decoration (optional)
INSTRUCTIONS
Line a 18 cm/7″ round cake mousse mold (or a 2lb loaf tin) with cling film and baking parchment pepper.
To make the cake
Break biscuits into medium and small pieces in a large bowl. Add walnuts and dried fruits.
Combine the butter with both of the chocolates, honey and heavy cream in a medium sized heat proof bowl set over a saucepan of barely simmering water and leave to melt. Stir occasionally, then remove from heat once completely smooth. Leave to cool for about 10 minutes.
Pour the chocolate mixture over the broken biscuits mixture and stir well.
Transfer to the prepared tin. Level it on top and press down well to avoid air bubbles. Cover and leave in the fridge until solid and set.
To make the chocolate ganache
Melt chocolate and honey in a small heat proof bowl set over a saucepan of barely simmering water, when melted, remove from the heat and whisk in heavy cream. Allow to cool for few minutes and pour over the chocolate biscuit cake.
Decorate the cake and refrigerate again for at least 4 hours before serving.
