Chocolate Biscuit Cake

Ingredients

• 2 packs plain biscuits (Pack size not specified; broken into small pieces)
• 0.5 cup butter
• 6 tbsp cocoa powder
• 6 tbsp sugar
• 1 cup milk
• 0.5 cup unsweetened heavy whipping cream (For the ganache)
• 120 g chocolate (Chopped; for the ganache)
• nuts (For decorating; amount not specified)

Steps

1. 1

   Break the plain biscuits into small pieces and place them in a large bowl.

2. 2

   Combine the sugar, butter, cocoa powder, and milk in a saucepan.

3. 3

   Place the saucepan over medium heat and bring the mixture to a boil. Cook for 5–6 minutes, stirring constantly, until it forms a chocolate syrup.

4. 4

   Pour the chocolate syrup over the broken biscuits and stir until all the biscuit pieces are well coated.

5. 5

   Transfer the coated biscuit mixture into a pan and press it firmly to create a flat surface.

6. 6

   Refrigerate the cake mixture while preparing the ganache.

7. 7

   Chop the chocolate and place it in a heatproof bowl.

8. 8

   Heat the heavy whipping cream in a small saucepan. When it starts to simmer, remove it from the heat.

9. 9

   Pour the hot cream over the chopped chocolate and let it sit for 1–2 minutes.

10. 10

    Stir the cream and chocolate until the chocolate is completely melted and the ganache is smooth.

11. 11

    Pour the ganache over the chilled biscuit cake.

12. 12

    Refrigerate the cake for at least 2–3 hours before serving.

13. 13

    Decorate the cake with nuts before serving.

Notes

The biscuit pack size and the amount of decorating nuts were not specified. The cake must be refrigerated while the ganache is prepared and for at least 2–3 hours before serving.

Nutrition per serving

• dessert
• no-bake
• cake
• chocolate
• biscuit cake
• refrigerated
• vegetarian