Recipe | No-Bake Nutty Chocolate Biscuit Cake – Easy as Can be
‘If there is no chocolate in heaven, I am not going‘ ~ Jane Seabrook Oh no I am not jumping in the bandwagon of chocoholics. I enjoy my celibacy with chocolates barring a few occasional indulgences now and then. And given a choice between different flavors it is vanilla for me.
“Anything tastes good if it has chocolate in it” says my little princess as a matter of fact. No doubt that this luscious, gooey and seductive food is defined as world’s perfect food by many. A tiny bar of chocolate can save many bad days and meals at home.
The other day a friend gifted a large pack of Mc vities digestive biscuits which were left untouched for long by the children. Many readers asked about what digestive biscuits are, these are cookies made with wholegrain such as oats, wholewheat, finger millet or ragi and are sold with different brand names.
I used half of the pack by rolling out the chocolate Truffles and made this no-bake nutty chocolate cake with the rest. Thanks to my friend now I shop for more of these ‘once upon a time disdained’ cookies 😉
- 12 digestive biscuits*
- 1 cup toasted almonds/Pistachio/cashew nuts
- ¼ cup cocoa powder
- 2 tbsp butter/vegetable oil
- 1 tbsp. honey
- 1 tbsp water
Take out the cookie cake by pulling the sides of the parchment paper and slice it into thin slices using a sharp knife.
This recipe takes the shape of any mould you set it in. I set the recipe in a small bread baking tin.
* Replace a few digestive biscuits with Marie biscuits. Digestive biscuits are very brittle and will crumble into fine powder when mixed. Marie biscuits are slightly harder and the small pieces of it will hold the shape of this cake.
Nuts and chunks of Marie biscuits give a crunchy texture to the cake without which the cake will be too gooey. Making a no-fuss and no-bake cake is as easy as can be.
If Chocolate rules your life this easy-peasy cake will send you to ecstasy!
- You can make this cake using just two ingredients also, biscuits and melted chocolate. Melt the chocolate and add the crushed biscuits, set in a mould and slice.
- Spread the dough in a flat plate and cut into squares or rectangle chocolate bars.
- The recipe is so easy you don’t need to follow it exactly, add a little extra biscuit if you feel the dough is liquid and or add a few drops of milk/water if it feels hard to shape the dough in the mould.
- Store the cake slices in refrigerator, stays good for a week or more.
- Makes a perfect snack for children.
- Pour chocolate sauce over individual servings and serve it as a delicious dessert.
- The mould I have used in the recipe is a mini loaf tin about 9 cm x 6 cm and 4 cm deep.