Name: No-Bake Chocolate Biscuit Cake recipe by Vibha Bhutada at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: Digestive biscuits / Marie biscuits 800g; Nuts (walnuts, hazelnuts), toasted, slightly chopped 1 cup; For chocolate syrup:; Sugar 1 cup; Unsweetened cocoa powder 1/2 cup; Water 1 cup; Butter 150g; Vanilla essence 1 tsp; For chocolate ganache:; Whipping cream 120g (1/2 cup); Bittersweet chocolate, chopped 120g

ABOUT No-Bake Chocolate Biscuit Cake RECIPE

Beware! This is addictive! If you’re anything like me, you’re going to have a delicious slice of this chocolaty and biscuit-y and crunchy chocolate biscuit cake, then walk past and slice off just one more fat little piece, then sneak into the fridge later for another cheeky chunk.. Everybody loves no-bake desserts as they are easy and quick to prepare, perfect for those moments whenever you want something sweet but don’t feel like turning on the oven. The recipe is really easy to prepare and even kids can be involved in the process. Recipe credit - Ella.

Ingredients Serving: 8

Digestive biscuits / Marie biscuits 800g
Nuts (walnuts, hazelnuts), toasted, slightly chopped 1 cup
For chocolate syrup:
Sugar 1 cup
Unsweetened cocoa powder 1/2 cup
Water 1 cup
Butter 150g
Vanilla essence 1 tsp
For chocolate ganache:
Whipping cream 120g (1/2 cup)
Bittersweet chocolate, chopped 120g

Instructions

Break the biscuits into small pieces into a large bowl.
Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits.
For Chocolate syrup:
In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well.
Add the butter and place over medium heat. Bring to boil for about 6-7 minutes stirring constantly.
Remove from heat and add vanilla essence.
Set aside to cool slightly for about 15 minutes.
Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
Transfer the mixture into a 9 inch spring form pan, bottom lined with parchment paper.
Press well using the back of the spoon or an offset spatula.
Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
For Ganache:
Place cream into a small saucepan and heat until just begins to boil.
Pour hot cream over the chopped chocolate and let sit for 2 minutes. Stir until smooth.
Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
Decorate with toasted nuts if desired, cut into slices and serve.

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