Biscuit Cake: Easy No-Bake Recipe

wellhealthorganic.com Biscuit Cake: Indulge in the delightful simplicity of crafting a no-bake biscuit cake, a luscious dessert that requires minimal effort and promises maximum satisfaction. This recipe brings together the beloved essence of biscuits soaked in coffee and embraced by layers of homemade chocolate sauce.

Biscuit Cake

• Preparation Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Cuisine: Indian, International
• Course: Dessert
• Diet: Vegetarian
• Difficulty Level: Easy

Ingredients:

For the Coffee Solution:

• ⅓ cup water
• ½ tablespoon instant coffee

For the Chocolate Sauce:

• ½ cup milk
• 1 tablespoon cocoa powder
• 1 tablespoon sugar (adjust to taste)
• 80 grams chocolate, chopped or broken (about ½ cup)

Other Ingredients:

• 250 grams glucose biscuits (alternatively, Marie biscuits, sweet crackers, or digestive biscuits)

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Instructions:

Preparation:

1. Gather all the required ingredients.
2. Line a cake pan or a loaf pan with parchment paper, butter paper, or aluminum foil. Choose a medium-sized pan for this purpose.

Making the Coffee Solution:

1. Warm water in a small saucepan until it reaches a warm or slightly hot temperature.
2. Transfer the warm water to a bowl and add instant coffee. Mix thoroughly and set aside.

Preparing the Chocolate Sauce:

1. In the same saucepan, pour milk and add cocoa powder. Stir well to dissolve any lumps.
2. Add sugar to the milk-cocoa mixture.
3. Place the saucepan on low heat and stir with a whisk until the sugar dissolves completely.
4. Allow the cocoa mixture to come to a gentle boil, then let it simmer for 2 to 3 minutes over low to medium-low heat. Stir occasionally.
5. Once simmered, remove from heat and add the chopped chocolate. Stir until the chocolate melts completely, achieving a smooth and glossy consistency.
6. Optionally, incorporate chopped nuts or dry fruits into the mixture.

Assembling the Biscuit Cake:

1. Dip each glucose biscuit into the prepared coffee solution briefly. Ensure the biscuits are coated with the coffee syrup without allowing them to soak for too long to prevent breakage.
2. Arrange the coffee-dipped biscuits in a single layer at the bottom of the lined pan.
3. Pour half of the prepared chocolate sauce evenly over the layer of biscuits.
4. Repeat the process, creating additional layers of coffee-dipped biscuits followed by chocolate sauce until you reach the desired height or fill the pan.
5. Finish by pouring the remaining chocolate sauce over the top layer, spreading it evenly.
6. Seal the pan with a lid or aluminum foil and refrigerate for 4 to 5 hours, or overnight, to allow the biscuit cake to set.

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Serving:

• Once set, carefully lift the biscuit cake from the pan using the parchment paper and transfer it to a chopping board or tray.
• Slice the cake gently to reveal its layered texture.
• Serve the chocolate biscuit cake as a delectable dessert after meals or as a sweet snack.

Notes:

• If coffee is not preferred, drinking chocolate or ground cacao/cocoa powder can be used as substitutes.
• Various sweet biscuits, cookies, or crackers can be utilized according to personal preference.
• Opt for high-quality chocolate for the best flavor experience.
• Adjust the sugar content in the chocolate sauce based on individual taste preferences and the sweetness of the biscuits.
• A regular loaf pan, medium-sized round pan, or a baking tray with suitable dimensions can be used.
• The recipe can be scaled up for larger quantities, ideal for kids' parties.
• Nutrition information provided is per serving.