These bites from this Chocolate Biscuit Cake could not wait to be shared any longer because I've spent years making this for office events and every.single.time, without a doubt in fact, someone will ask for the recipe whilst eating their third piece and also admitting they don't like sweet things.
To celebrate my first week of work, a co-worker and I went out for dinner on Friday, sitting down at Wynard Quarter in Auckland and enjoying our Churro dessert while a boy came along and played ‘Someone Like You’ on the piano.
The moment felt like one that you wish you could freeze long enough that all the senses take the scene in to remember it for an eternity.
Time isn’t like that, it is always fleeting.
The first week was a hand over of sorts so on Friday afternoon in usual office culture, there was a farewell afternoon tea being held which a quick and very easy chocolate slice is something to be called for and luckily, I have just the thing.
I’ve made this a number of times and I get the same two comments:
“It’s very rich” translation, a little goes a long way.
“Can I have the recipe?” translation, it’s rich, but I can’t stop eating it.
I haven't met anyone yet who doesn't like this slice, so that's saying something about it.
Why you'll love this
No bake
This is truly a no bake goodie with minimal prep time making it perfect for that work afternoon tea or short notice dessert.
Minimal sugar
No sugar is added to this so if you use half dark chocolate and shortbread overall have minimal sugar too - this is pretty low compared with other desserts.
How to prepare Chocolate Biscuit Cake
- Melt: Melt the chocolate, butter and cream over a double boiler until smooth.
- Cool: Let the chocolate mixture cool to warm.
- Biscuit pieces: Throw in the roughly crushed biscuit pieces and stir to combine evenly.
- Tin: Pour into your prepared tin and smooth out the top.
- Refrigerate: Refrigerate until set.
- Slice: Slice into bite size pieces with a warm knife.
- Serve: Serve chilled and enjoy!
Tips for the best Chocolate Biscuit Cake
Homemade shortbread for this recipe:
This recipe will make just under the required amount in this recipe, but it's perfect nonetheless, if you prefer homemade biscuits.
Ingredients:
60 grams / 2.11 ounces butter, room temperature
25 grams / ¼ cup confectioner’s/icing sugar, sifted
80 grams / ½ cup plain flour
9 grams / 1 tablespoon corn flour
Directions:
Preheat oven to 190/375F and line a baking tray with greaseproof paper.
Beat the butter and sugar until pale and fluffy, approximately 4 minutes with a hand mixer on medium speed.
Add in the flour and corn flour and beat until the mixture is clumpy and no dry portions remain in the bowl - it will look like a rough dough.
Turn onto a lightly floured work surface and roll out to ½ inch thickness.
Cut into rectangles and place onto your baking tray.
Bake until golden on the edges and matte in appearance, approximately 14 minutes.
Remove and allow to cool fully.
Mix of chocolate: The reason for two different types of chocolate is due to the richness of the 70% chocolate and a chocolate with less cocoa is a little smoother on the palate.
Serving size: The richness of this happily serves a crowd in bite size, though some may go back for seconds.
Cutting and crumbling: Due to the butter and cream in this cake, it is quite usual for small pieces to crumble away as you cut, even with a hot knife, however, don't let that stop you from serving this, people will not care. Having made this several times, people are always always impressed.
Best served: This slice is best kept in the fridge when not serving due to the high butter content which will begin to melt the chocolate when it sits at room temperature for too long.
More no bake chocolate desserts you'll enjoy
How to make:
Line a loaf tin or rectangular container with greaseproof paper and set aside.
Place the chocolates, butter and cream in a double boiler over medium heat, stirring until melted, smooth and combined.
Remove from the heat and allow to cool until warm.
Add the shortbread and stir through until combined.
Pour into the lined tin and tap to get any bubbles out.
Refrigerate for a minimum of 3 hours or until set.
Slice with a warm knife into bite size pieces to avoid the chocolate crumbling.
Serve chilled and enjoy.
Chocolate Biscuit Cake
- Prep Time: 15 minutes
- Total Time: + chill time 3 hours 15 minutes
- Yield: Serves 24 (or more as it’s very rich)
- Category: Candy
Description
A no bake chocolate biscuit cake that can be sliced into small bites, feeding a bunch and comes together quickly. This is one of those dessert most will come back for a second helping of.
Ingredients
200 grams / 7 ounces minimum 70% dark chocolate, roughly chopped
200 grams / 7 ounces minimum 50% chocolate, roughly chopped
120 grams / 4 ¼ ounces butter, chopped
80 milliliters / ⅓ cup pouring cream
200 grams / 7 ounces shortbread, roughly broken into 1 inch pieces
Instructions
- Line a loaf tin or rectangular container with greaseproof paper and set aside.
- Place the chocolates, butter and cream in a double boiler over medium heat, stirring until melted, smooth and combined.
- Remove from the heat and allow to cool until warm.
- Add the shortbread and stir through until combined.
- Pour into the lined tin and tap to get any bubbles out.
- Refrigerate for a minimum of 3 hours or until set.
- Slice with a warm knife into bite size pieces to avoid the chocolate crumbling.
- Serve chilled and enjoy.
Notes
Homemade shortbread for this recipe:
This recipe will make just under the required amount in this recipe, but it's perfect nonetheless, if you prefer homemade biscuits.
Ingredients:
60 grams / 2.11 ounces butter, room temperature
25 grams / ¼ cup confectioner’s/icing sugar, sifted
80 grams / ½ cup plain flour
9 grams / 1 tablespoon corn flour
Directions:
Preheat oven to 190/375F and line a baking tray with greaseproof paper.
Beat the butter and sugar until pale and fluffy, approximately 4 minutes with a hand mixer on medium speed.
Add in the flour and corn flour and beat until the mixture is clumpy and no dry portions remain in the bowl - it will look like a rough dough.
Turn onto a lightly floured work surface and roll out to ½ inch thickness.
Cut into rectangles and place onto your baking tray.
Bake until golden on the edges and matte in appearance, approximately 14 minutes.
Remove and allow to cool fully.
Mix of chocolate: The reason for two different types of chocolate is due to the richness of the 70% chocolate and a chocolate with less cocoa is a little smoother on the palate.
Cutting and crumbling: Due to the butter and cream in this cake, it is quite usual for small pieces to crumble away as you cut, even with a hot knife, however, don't let that stop you from serving this, people will not care. Having made this several times, people are always always impressed.
Serving size: The richness of this happily serves a crowd in bite size, though some may go back for seconds.
Best served: This slice is best kept in the fridge when not serving due to the high butter content which will begin to melt the chocolate when it sits at room temperature for too long.
Adapted from Donna Hay Chocolate book
Nutrition
- Calories: 151 calories per serve
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