17th May 2021

No-Bake Cold Biscuit Cake with Chocolate Ganache

No-Bake Cold Biscuit Cake with Chocolate Ganache

The No-Bake Cold Biscuit Cake with Chocolate Ganache is a delicious cake that chocolate lovers will relish. It is like a chocolate salami which will post soon. It can be served as a dessert and is a good way to make kids eat digestive biscuits.

Serves: 4 Persons

Prep. Time: 30 Mins

Cooking Time: 10 Mins


[ Standard Measure : 1 cup = 250 ml ]

  • Digestive Biscuits – 200 gms
  • Cashew nuts (broken) – ¼ cup
  • For the Chocolate Sauce (Binding):
    • Sugar – ¼ cup
    • Cocoa – 15 gms
    • Butter – 35 gms
    • Vanilla Essence – ¼ tsp.
  • For the Chocolate Ganache (Topping):
    • Milk Cream – ½ cup
    • Butter – ½ tsp.
    • Dark Chocolate Compound (cut into bits) – 20 gms

Step 1:     Break the biscuits into pieces and place in a bowl. Add the cashew nuts and mix.

Step 2:     To prepare the sauce, take the sugar, cocoa, butter and ¼ cup water in a saucepan and place on medium heat. Bring the mixture to a boil and simmer for 4 minutes whilst stirring continuously. Then take off the heat and cool for about 30 minutes till the mixture comes to room temperature.

Step 3:     Add the vanilla essence to the sauce and mix well. Then pour the sauce into the bowl with the broken biscuits and mix to coat all the biscuit pieces.

Step 4:      Lightly grease a 4 to 5 inch ring mould with butter. Cover one side of the mould with foil to make it like a container. Transfer the biscuit mixture into the mould, level and press lightly. Refrigerate for at least an hour.

Step 5:     Later to make the ganache, heat the cream in a small sauce pan on medium heat till bubbles appear. Pour this hot cream over the dark chocolate pieces and mix. Add the butter and mix again. Then allow it to cool a bit.

Step 6:     Remove the mould from the refrigerator and pour the prepared ganache over it to form the top layer. Refrigerate again for at least 30 minutes. Later, run a small blunt knife along the edges of the ring mould and demould. Cut and serve cold.

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