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chocolate-biscuit-cake-no-bake-indian-eggless-digestive-biscuits-ganache-1

Chocolate Biscuit Cake Recipe made with Digestive biscuits


  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 hours
  • Cook Time: 5 mins
  • Total Time: 5 hours 5 mins
  • Yield: 10 slices 1x

Description

Recipe for Easy No Bake Chocolate Biscuit Cake made with Digestive biscuits.


Ingredients

Scale
  • 250 grams Dark Chocolate
  • 200 grams Canned Coconut Milk
  • 75 grams Cashew-nuts, broken into four
  • 1/2 teaspoon Real Vanilla Extract
  • 25 McVities Digestive Biscuits (around 2 packs)
  • 1 Teaspoon Coffee
  • 1/2 Cup Hot Water

Instructions

  1. Melt the chocolate and coconut milk in a double boiler. Add in the roasted cashews and vanilla extract. Add in 10 crumbled digestive biscuits. Whisk well to combine.
  2. Mix the instant coffee in hot water.
  3. Line the loaf tin with cling wrap.
  4. Dip the biscuits in coffee and layer on the loaf tin. Cover the biscuits with half a cup of the chocolate ganache mixture.
  5. Repeat the procedure by layering biscuits and ganache.
  6. Once all the ganache has been used, use a silicone spatula to even the top.
  7. Refrigerate the cake for 4-5 hours before serving. Run a knife on the sides of the pan to release the cake. Remove the cake from the mold and remove the cling wrap.
  8. Cut the cake into slices and serve immediately.
  • Category: Dessert
  • Cuisine: British