Chocolate Biscuit Cake

This no bake five ingredient Chocolate Biscuit Cake could not wait to be shared any longer because I've spent years making this for 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.

Ingredients and substitutions for Chocolate Biscuit Cake

• Dark chocolate: 70% and 54% dark chocolate was used thanks to it's overall higher quality and balance of bitterness. If you prefer, you could replace with milk chocolate in equal measure, though the final result will likely be a lot sweeter.
• Butter: Unsalted or salted butter works here. If you have unsalted and like a little chocolate and salt combo, you could choose to sprinkle a little over your bars after serving.
• Cream: Pouring cream was used here thanks to being lighter in texture than heavy cream, though this would be perfect as well.
• Shortbread: Store bought shortbread works perfectly in these, especially when you're short on time. Though homemade also works. A more traditional Scottish shortbread is best which could be more expensive, depending on where you're from. Alternatively, you could replace with milk biscuits or even biscoff in equal measure for a different flavor.

See recipe card for quantities.

How to make Chocolate Biscuit Cake:

Step 1: Melt: Melt the chocolate, butter and cream over a double boiler until smooth. Set aside to cool until warm.

Step 2: Biscuit pieces: Throw in the roughly crushed biscuit pieces and stir to combine evenly.

Step 3: Tin: Pour into your prepared tin and smooth out the top and refrigerate until set.

Step 4: Slice: Into bite size pieces with a warm knife.

Step 5: Dig in: Serve chilled and enjoy!

More no bake chocolate desserts you'll love

Café Angelina’s Hot Chocolate

Nanaimo Bars

Chocolate Mousse

Chocolate Biscuit Cake

Sylvie Taylor

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.

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Prep Time 15 minutes mins

Chill time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Dessert

Servings 24 (or more as very rich)

Calories 151 kcal

Ingredients

  

1x2x3x

• 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: 151kcal

Keyword chocolate, no bake dessert

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