Description

This No-Bake Chocolate Biscuit Cake is a delightful, easy-to-make dessert combining crunchy broken biscuits with rich melted chocolate and a subtle sweetness from golden syrup or honey. Perfect for those who want a quick treat without using an oven, this cake sets in the fridge and offers a smooth, textured bite with optional nuts and dried fruits for added flavor.

Ingredients

Scale

Base

200g (about 7 oz) digestive biscuits (or any plain biscuits/cookies)

Chocolate Mixture

200g (about 7 oz) dark chocolate (or milk chocolate for a sweeter taste)
100g (about 1/2 cup) unsalted butter
1/4 cup sugar (optional, depending on your chocolate sweetness)
2 tablespoons golden syrup or honey (for sweetness and texture)
1 teaspoon vanilla extract (optional)

Add-ins (Optional)

1/4 cup chopped nuts (optional, for crunch)
1/4 cup dried fruit (optional, like raisins or cranberries)
A pinch of sea salt (optional, to enhance the flavor)

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Instructions

Prepare the biscuits: Break the biscuits into small, rough pieces (not crumbs) in a large bowl and set aside. This creates the base texture for the cake.
Melt the chocolate mixture: In a heatproof bowl, melt the dark chocolate, unsalted butter, sugar, and golden syrup or honey together. You can do this gently using short bursts in the microwave, stirring frequently, or over a double boiler on the stovetop until smooth and fully combined. Optionally stir in vanilla extract and a pinch of sea salt to enhance the flavor.
Combine the chocolate and biscuits: Pour the melted chocolate mixture over the broken biscuits in the bowl. Gently stir until every biscuit piece is evenly coated. At this stage, fold in any optional chopped nuts or dried fruit to add crunch and bite.
Set the cake: Transfer the biscuit and chocolate mixture into a lined or greased cake pan or rectangular dish. Use the back of a spoon to press down firmly and evenly, forming a compact layer.
Chill to set: Refrigerate the cake for at least 2 to 3 hours, or preferably overnight, until it is firm and set enough to slice.
Serve: Once fully set, cut the cake into squares or slices. For presentation, drizzle with extra melted chocolate or sprinkle with powdered sugar before serving.

Notes

The sugar amount is optional; use it based on your preference and the sweetness of your chocolate.
Golden syrup or honey not only sweetens but also improves the texture, making the cake nicely chewy.
Use digestive biscuits or any plain, mildly sweet biscuits for the best base structure.
Add-ins like nuts and dried fruits are optional but add great flavor and texture contrasts.
This recipe requires no baking, making it perfect for quick preparation and warm weather.
Store leftovers in the refrigerator to keep the cake firm and fresh.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Cook
Cuisine: British