No-Bake Chocolate Biscuit Cake

Directions

1. Prepare the Biscuits: Break the biscuits into small pieces and set them aside. Aim for a mix of smaller crumbs and larger chunks for the best texture.
2. Melt the Butter and Chocolate: In a heatproof bowl, combine the butter and dark chocolate. Place the bowl over a pot of simmering water (double boiler method) and stir until completely melted and smooth.
3. Add the Cream and Sweeteners: Remove the bowl from the heat and stir in the heavy cream, honey or golden syrup, and vanilla extract until fully combined.
4. Combine with Biscuits: Pour the chocolate mixture over the broken biscuits and mix until all the pieces are well-coated.
5. Shape the Cake: Line a loaf pan or a round cake tin with parchment paper. Press the biscuit mixture firmly into the pan, ensuring an even layer.
6. Chill: Refrigerate the cake for at least 3 hours or until set. For best results, leave it overnight.
7. Serve: Remove the cake from the pan and peel off the parchment paper. Slice and serve as is, or top with your favorite toppings.

Kitchen Equipment Needed

• Heatproof bowl
• Pot for simmering water
• Mixing bowl
• Loaf pan or round cake tin
• Parchment paper
• Spatula

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to a week. If you prefer, you can also freeze the cake for up to three months. Just make sure to thaw it in the refrigerator before serving.

Recipe Tips and Variations

• Nutty Addition: Add chopped nuts like almonds, hazelnuts, or walnuts to the biscuit mixture for an extra crunch.
• Fruit Twist: Mix in dried fruits such as raisins, cranberries, or chopped dried apricots for a sweet and tangy contrast.
• White Chocolate Version: Swap out the dark chocolate for white chocolate for a different flavor profile.
• Coffee Flavor: Add a teaspoon of instant coffee granules to the chocolate mixture for a mocha twist.