No-Bake Chocolate Biscuit Cake Recipe
For the cake:
- 500g Digestive biscuits/crackers
- 150g Walnuts/hazelnuts/almonds, roasted (optional)
- 3/4 cup (150g) Sugar
- 2/3 cup (150g) Butter
- 1/2 cup (50g) Cocoa powder
- 1 cup (240ml) Water/coffee
For the ganache:
- 120g Dark chocolate
- 1/2 cup (120ml) Heavy cream
- Crush/ break the biscuits into small pieces. Place them in a large bowl. if you are using nuts, crush them as well and add to the bowl. set aside.
- In a saucepan combined sugar, butter, cocoa powder and water/coffee. Place the saucepan over medium heat and bring to a boil. Cook for 5-6 minutes, stirring constantly.
- Pour chocolate syrup over the biscuits and stir until well coated.
- Transfer the mixture into a 9-inch (23cm) pan. Press firmly to create flat surface cake. Refrigerate while making the ganache.
- Make chocolate ganache: chop the chocolate and place in a heatproof bowl. In a small saucepan heat the cream, when starts to simmer remove from heat and pour over the chocolate. Let sit for 1-2 minutes and stir until melted and smooth.
- Pour the ganache over the cake and refrigerate for at least 2-3 hours before serving.
- Decorate with nuts.
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What are "Digestive biscuits or crackers?"
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