Go Back
Print
Recipe Image
Smaller
Normal
Larger
5
from
6
votes
Chocolate Biscuit Cake
A delicious and tasty no bake chocolate cake for kids and adults.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Resting Time
6
hours
hrs
Total Time
6
hours
hrs
40
minutes
mins
Course:
Dessert
Cuisine:
American, Indian, Italian
Ingredients
500
g
Dark Chocolate
broken into small pieces
250
ml
Coconut Milk
100
g
Broken Cashew Nuts
1
tsp
Vanilla Essence
30
Digestive Biscuits
2
tsp
Instant Coffee Powder
1/4
cup
Hot Water
Instructions
Dry roast the cashews and keep it.
Heat a heavy bottomed pan under medium flame.
Add the chocolate and coconut milk together and melt them.
Add the roasted cashews, vanilla essence to it and mix well.
Crush 15 biscuits and add them.
Whisk well to combine together.
Take a small cup with little hot water and coffee powder and mix.
When the powder is dissolved in water, keep it aside.
Take a spring foam cake tin, grease with butter or oil. Alternatively, line a wide and deep vessel with baking/parchment paper.
Make a quick dip of biscuits one by one in coffee water and arrange them on the bottom part of the tin to form the first layer.
Pour half of the chocolate mixture on the biscuits.
Repeat the procedure by layering the biscuits and the chocolate mixture until it the mixture is over.
Even the top of the cake using a spatula.
Refrigerate the cake for 6 hours.
When done, run a knife along the sides and remove them from the mould.
Cut the cake into slices and serve chill.
Restore the remaining cake in the refrigerator.
This cake can be stored for a week.
Recipe Video