No Bake Chocolate Biscuit Cake
No Bake Chocolate Biscuit Cake is a simple yet indulgent dessert made with crunchy biscuits and rich chocolate layers. Perfect for quick and easy treats without the need for an oven.
This No Bake Chocolate Biscuit Cake is a rich and decadent dessert, perfect for chocolate lovers! Layers of crunchy biscuits, smooth cocoa cream, and a luscious chocolate topping come together to create a dessert that’s as beautiful as it is delicious. With no baking required, it’s an easy recipe that’s ideal for special occasions or when you want to impress guests with minimal effort. The combination of chocolate, cream cheese, and cookies offers a delightful mix of textures and flavors, making each bite irresistible. Serve chilled for the best taste experience, and watch it become a family favorite
Ingredients
- 520 grams of cookies
- 90 grams of sugar
- 40 grams of cocoa powder
- 350 ml of milk
- 60 grams of butter
- 350 grams of soft cream cheese
- 70 grams of powdered sugar
- 370 ml cream (33% fat)
- 120 grams of dark chocolate
- 40 ml of water
- 4 grams of gelatin
Nutritional Information
- Calories: 480
- Protein: 6g
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Fiber: 2g
- Sodium: 180mg
- Sugar: 22g
- Carbohydrate: 40g
- Cholesterol: 65mg
Directions
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Break 320 grams of cookies into small pieces and set aside. In a pan, combine 90 grams of sugar, 40 grams of cocoa powder, and 150 ml of milk. Heat until the mixture begins to boil, stirring constantly. Add 60 grams of butter and let it melt completely. Once combined, remove from heat.
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Line a 15–20 cm pan with baking paper. Pour the mixture from Step 1 into the pan and level it with a spoon. Refrigerate until the mixture is set. In a bowl, mix 350 grams of soft cream cheese, 70 grams of powdered sugar, and 10 grams of cocoa powder with an electric mixer. Gradually add 250 ml of cream (33% fat) and mix until smooth. Remove the pan from the fridge and spread half of the cream mixture evenly over the base. Return to the fridge to set.
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In a bowl, dip 200 grams of cookies in 200 ml of milk, then arrange them in a layer on top of the cream mixture in the pan. Pour the remaining cream mixture over the cookies, leveling it with a spoon. Return the pan to the fridge to chill.
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Chop 120 grams of dark chocolate and place it in a bowl with 120 ml of milk. Stir until the chocolate melts and the mixture is smooth. In a separate bowl, dissolve 4 grams of gelatin in 40 ml of water. Add the gelatin mixture to the melted chocolate and mix well. Pour the chocolate mixture over the chilled cream layer in the pan. Refrigerate until fully set.
