Description
Indulge in the ultimate no-bake delight with this Chocolate Biscuit Cake! Made with crumbled digestive biscuits, rich chocolate hazelnut spread, and a luscious ganache topping, this treat is perfect for any occasion. Easy to make and irresistibly decadent, it’s a crowd favorite you’ll want to share!
Ingredients
Cake Base:
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2 cups digestive biscuits or any plain cookies, crumbled
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4 oz hazelnuts, chopped
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4 oz chocolate
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2 tbsp heavy cream
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4 tbsp chocolate hazelnut spread (e.g., Nutella)
Chocolate Hazelnut Ganache:
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1/2 cup heavy cream
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4 oz chocolate, chopped
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4 tbsp chocolate hazelnut spread
Topping:
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Crushed digestive biscuits or plain cookies
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Chopped hazelnuts
Instructions
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In a saucepan, melt the chocolate, heavy cream, and chocolate hazelnut spread until smooth.
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Stir in the chopped hazelnuts and crumbled biscuits until fully coated.
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Press the mixture into a lined loaf pan and refrigerate for at least 1 hour or until set.
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To make the ganache, heat the heavy cream until just simmering and pour over the chopped chocolate and hazelnut spread. Let sit for 2 minutes, then stir until glossy and smooth.
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Pour the ganache over the chilled cake and spread evenly.
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Sprinkle the top with extra crushed biscuits and chopped hazelnuts.
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Chill for another 30 minutes before slicing and serving.
Notes
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Use high-quality chocolate for a richer flavor.
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This cake can be made a day ahead and kept refrigerated.
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Feel free to add dried fruits or other nuts for variation.
