No-Bake Chocolate Biscuit Cake

Ingredients

• 2 tbsp Cocoa powder
• 2 tbsp Corn flour (Used to thicken the chocolate mixture)
• 2 cup Milk
• 1 tsp Coffee
• 125 g Chocolate (Used in the chocolate mixture and melted for the topping)
• 0.333 cup Sugar
• Butter cookies (As required for layering; use enough to cover each layer without allowing the cookies to reach the sides of the serving dish)
• 4 tbsp Heavy whipping cream (For the chocolate topping)
• Chocolate shavings (For sprinkling on top; amount not specified)

Steps

1. 1

   Place the milk in a saucepan and bring it to a boil.

2. 2

   Add the sugar, cocoa powder, coffee, and chocolate to the boiling milk. Mix well.

3. 3

   Add the corn flour and cook the mixture for 2–3 minutes, stirring until combined and thickened.

4. 4

   Set the chocolate mixture aside and let it cool.

5. 5

   In a serving dish, spread some of the cooled chocolate mixture over the bottom so it is covered.

6. 6

   Arrange butter cookies across the chocolate mixture, keeping them within the sides of the dish.

7. 7

   Spread more chocolate mixture over the cookies until they are covered.

8. 8

   Repeat the layers of butter cookies and chocolate mixture until the ingredients are used, ending with a layer of chocolate mixture.

9. 9

   For the topping, melt chocolate and add the heavy whipping cream. Beat for 1 minute.

10. 10

    Pour the chocolate-and-cream topping over the assembled cake.

11. 11

    Transfer the dish to the refrigerator and refrigerate for at least 5 hours.

12. 12

    Sprinkle chocolate shavings over the chilled cake, then slice and serve.

Notes

The quantity of butter cookies and chocolate shavings is not specified. The source does not specify the serving-dish size or the exact amount of chocolate reserved for the topping.

Nutrition per serving

• dessert
• no-bake
• chilled
• chocolate
• cookie cake
• make-ahead
• refrigerated
• vegetarian