Biscuit Cake Video by Tarla Dalal

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This Biscuit Cake is a head-turner, with its fabulously good looks. But that’s not all. Its intensely chocolaty flavour, balanced by the salty crispness of digestive biscuits, is a heavenly experience that will delight your senses. The Biscuit Cake is quite easy to make, as it is quickly prepared by mixing a creamy chocolate mixture into broken biscuits, and refrigerating it to set. However, the outcome is so delightful that nobody will believe it was so easy to make!

Recipe Description for Eggless Biscuit Cake, No Bake Biscuit Cake

Setting Time: 4 hours
Preparation Time: 10 mins
Cooking Time: 8 mins
Makes 1 cake
Show me for cake

Ingredients

For Biscuit Cake
70 marie biscuit
1/2 cup roasted and chopped mixed nuts (walnuts , almonds)
1/2 cup butter
1/2 cup unsweetened cocoa powder
1/2 cup sugar
3/4 cup fresh cream
1 cup chopped dark chocolate

Method

For biscuit cake

To make {span class="bold1"}eggless biscuit cake{/span}, take marie biscuits and break them into big pieces using your hands and put in a deep bowl.
Add the roasted nuts and keep aside.
In a saucepan, add the butter, cocoa powder, sugar and ¾ cup water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally using a whisk. Keep aside and cool it completely.
Add the prepared cocoa powder mixture to the marie biscuit-nuts and mix well. Transfer the mixture into a loose bottom cake tin of 175 mm. (7”) diameter circle and press it well using a spatula. Keep aside.
Heat the fresh cream in a broad non-stick pan for 1 to 2 minutes, while stirring continuously.
Switch off the flame, add the chocolate and mix well. Pour it over the chocolate biscuit mixture and spread it evenly.
Place a plate below the tin and cover the tin with aluminium foil.
Refrigerate for atleast 3 to 4 hours or till firm.
Demold it and cut into wedges and serve chilled.