No-Bake
Chocolate Biscuit Cake
- Digestive Biscuits, Tea Biscuits-800g
- Nuts ,Pistachios Chopped-1 Cup (100g)
For Chocolate Syrup
- Sugar-1 Cup (200g)
- Unsweetened Cocoa Powder-1/2 Cup (60g)
- Water-1 Cup (240 Ml)
- Butter-2/3 Cup (150g)
- Vanilla Extract-1 Tsp
Chocolate
Ganache
Method
- Whipping Cream - 1/2 Cup (120 G)
- Bittersweet Chocolate, Chopped-120g
Method
STEP-1
Break the biscuits
(cookies) into small pieces into a large bowl.
STEP-2
STEP-3
Prepare the
chocolate syrup
In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well.
In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well.
STEP-4
STEP-5
Bring to boil for about 7-8 minutes stirring
constantly.
Remove from heat and add vanilla extract. Set aside
to cool slightly for about 10-15 minutes.
STEP-6
Pour the syrup over the biscuits and nuts and
combine well using a large spatula or spoon.
STEP-7
Transfer the mixture into a 9 inch (23 cm)
non-stick round cake ware or use a 9 inch (23 cm) springform pan, bottom lined
with parchment paper.
STEP-8
Press well using the back of the spoon or an offset
spatula. Cover and refrigerate for about 30 minutes to 1 hr before preparing
the chocolate ganache.
STEP-9
Prepare
Chocolate Ganache
Place cream into a small saucepan and heat until just begins to boil.
Place cream into a small saucepan and heat until just begins to boil.
STEP-10
Pour hot cream over the chopped chocolate and let
sit for 1 minute. Stir until smooth.
Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
STEP-11
Decorate with chopped nuts if desired, cut into
slices and serve.
wow great recipe
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