The Irresistible No-Bake Cocoa Biscuit Cake

Ingredients:

Here’s what you’ll need to create this quick and easy masterpiece:

• 300ml milk
• 120 grams sugar
• 10 grams vanilla sugar
• 60 grams cocoa powder
• 150 grams butter
• 400 grams biscuits (any tea biscuits or digestive biscuits work well)
• 120 grams chocolate (dark or milk, depending on your preference)
• 30ml vegetable oil
• 60 grams roasted peanuts (roughly chopped)
• Preparation Time:
• Prep Time: 5 minutes
• Chill Time: 1-2 hours
• Total Time: 1 hour 5 minutes to 2 hours 5 minutes
• Equipment Needed:
• Saucepan
• Mixing bowl
• Baking dish or round cake mold
• Parchment paper
• Spatula or spoon

Instructions:

• Step 1: Prepare the Cocoa Mixture
• Start by making the rich cocoa base for the cake:
• In a medium saucepan, pour in the milk, sugar, vanilla sugar, and cocoa powder.
• Place the saucepan over medium heat and stir continuously using a whisk or spoon to dissolve the sugar completely.
• Once the mixture is smooth and glossy, reduce the heat to low.
• Step 2: Add the Butter
• To enhance the creaminess:
• Cut the butter into smaller pieces and add it to the cocoa mixture.
• Stir until the butter is fully melted and incorporated into the mixture.
• Remove the saucepan from the heat and let it cool slightly.
• Step 3: Crush the Biscuits
• While the cocoa mixture cools:
• Take the biscuits and crush them into small pieces. You can do this by placing them in a zip-lock bag and using a rolling pin, or simply breaking them by hand.
• The texture should be a mix of small crumbs and larger chunks for added crunch.
• Step 4: Combine the Biscuits with the Cocoa Mixture
• Now it’s time to bring it all together:
• Pour the crushed biscuits into the saucepan with the cocoa mixture.
• Mix thoroughly until all the biscuit pieces are coated with the luscious chocolate sauce.
• Step 5: Prepare the Cake Base
• To shape the cake:
• Line a baking dish or round cake mold with parchment paper for easy removal.
• Transfer the biscuit and cocoa mixture into the mold, pressing it down firmly using a spatula or the back of a spoon. Ensure the surface is even and compact.
• Step 6: Make the Chocolate Glaze
• For the finishing touch:
• In a small bowl, melt the chocolate. You can do this in a microwave (at 30-second intervals) or over a double boiler.
• Once melted, stir in the vegetable oil to make the glaze shiny and smooth.
• Step 7: Top and Decorate
• Add a touch of elegance:
• Pour the chocolate glaze over the pressed biscuit base, spreading it evenly.
• Sprinkle the roasted peanuts on top while the glaze is still wet to ensure they stick.
• Step 8: Chill and Set
• Let the cake firm up:
• Place the assembled cake in the refrigerator for at least 1-2 hours. This allows the flavors to meld and the structure to solidify.
• Once set, gently remove the cake from the mold and peel away the parchment paper.
• Step 9: Serve and Enjoy
• Cut the cake into slices and serve! This dessert pairs beautifully with a cup of coffee or tea.
• Why This Recipe is a Must-Try:
• 1. Simplicity and Speed
• This recipe is perfect for beginners or anyone who needs a quick dessert option. With only 5 minutes of active prep time, it’s ideal for busy schedules.
• 2. Versatility
• The recipe can be customized to suit your taste. Swap roasted peanuts for almonds, walnuts, or dried fruits. You can even add a splash of rum or orange zest for a more sophisticated flavor.
• 3. No-Bake Advantage
• No need for an oven! This makes it a fantastic option during hot weather or when your oven is occupied with other dishes.
• 4. Crowd-Pleaser
• Its rich chocolate flavor and satisfying crunch make it a hit with kids and adults alike. It’s a dessert everyone will talk about long after the last slice is gone.
• Tips for Success:
• Choose Quality Ingredients: High-quality chocolate and cocoa powder will elevate the overall taste.
• Keep the Texture Varied: Don’t over-crush the biscuits; leave some larger pieces for a satisfying crunch.
• Serve Chilled: This cake tastes best when served cold, so keep it in the refrigerator until just before serving.
• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.

The post The Irresistible No-Bake Cocoa Biscuit Cake appeared first on Dieter24.