This is simply stunning! The picture itself looked so tempting that I am sure you would want to try it out immediately, and if you crave something sweet, chocolatey and delicious, well then this beautiful Chocolate Biscuit Cake Might be the right treat for you.
This No-Bake Chocolate biscuit Cake from HOME COOKING ADVENTURE is so yummilicious (yummy+delicious) that I simply must share the recipe with you. To those who love rich, no-bake chocolate cake, must try this out as it is so easy to make. It is so good that it doesnt matter if the cake is served cold and sticky from the fridge or soft and smooth at room temperature, whichever, it is as good.
I am sure many of us are familiar with this no-bake chocolate biscuit cake since childhood. It is somewhat similar to Kek Batik, which is the Malaysian version whereby condensed milk and some milo and the marie biscuits are used instead. They taste quite the same too. Only I think this English version is richer and more chocolatey.
I read from somewhere that Prince William actually requested this cake at his wedding reception, and now you can easily make it in your own kitchen with a few simple ingredients and easy steps. This decadent dessert is great for chocolate lovers and will be a hit at your next get-together with your family and friends...So lets get started.
- 28 oz (800g) digestive biscuits, tea biscuits
- 1 cup (100g) nuts (walnuts, hazelnuts) toasted & slightly chopped
- I cup (200g) sugar
- 1/2 cup (60g) unsweetened cocoa powder
- 1 cup (240 ml) water
- 2/3 cup (150g) butter
- 1 tsp vanilla extract
- 1/2 cup (120g) whipping cream (35% fat)
- 4 oz (120g) bitterweeet chocolate, chopped
- Break the biscuits (cookies) 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.
Prepare the chocolate syrup.
- In a medium sauce pan add sugar and cocoa powder. Stir to combine, gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 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 (23 cm) non-stick round cake ware (like the one I've used from Delicake) or use a 9 inch (23 cm) springform 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
Prepare Chocolate 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 1 minute. 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