Ingredients:
- 200g (about 14-16) digestive biscuits (or any plain biscuits like Marie biscuits or tea biscuits)
- 1/2 cup (120g) unsalted butter, melted
- 1/2 cup (100g) sugar (adjust to taste, or use powdered sugar)
- 200g (1 cup) dark chocolate (you can use milk chocolate for a sweeter flavor)
- 1/4 cup (60ml) milk (dairy or plant-based)
- 1 tsp vanilla extract (optional, for extra flavor)
- 1/4 cup (40g) chopped nuts (optional, like walnuts, almonds, or cashews)
- 1/4 cup (40g) raisins or dried fruits (optional, for added sweetness and texture)
Instructions:
1. Prepare the Biscuit Crumbs:
- Break the digestive biscuits into small pieces using your hands or a rolling pin (they should be small but not powdery). You can also crush them using a food processor to get even-sized crumbs.
- If you prefer a smoother texture, you can crush the biscuits more finely. Set aside.
2. Melt the Chocolate:
- In a heatproof bowl, melt the dark chocolate along with the milk over a double boiler (place the bowl over simmering water, but make sure the bowl doesn’t touch the water) or microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Add the vanilla extract to the melted chocolate for added flavor (optional).
3. Prepare the Wet Mixture:
- In a separate saucepan, melt the butter on low heat, then add the sugar. Stir until the sugar has dissolved and the mixture is smooth. You can add a bit of milk to make it smoother if needed.
4. Combine the chocolate and Biscuit Mixtures:
- Pour the melted chocolate into the butter-sugar mixture and mix well until smooth and combined.
- Gently fold the crushed biscuits into the chocolate mixture. Stir gently to coat all the biscuits in the chocolate mixture.
- Add nuts and raisins (if using) and mix until evenly distributed.
5. Set the Cake:
- Line a loaf pan, round cake pan, or any shape of your choice with parchment paper or plastic wrap.
- Pour the biscuit-chocolate mixture into the prepared pan and press it down gently to pack the mixture tightly.
- Smooth the top with a spatula.
6. Chill and Set:
- Place the pan in the refrigerator and allow the cake to set for at least 2-3 hours or overnight for best results. This will give the cake time to firm up and hold its shape.
7. Serve:
- Once set, remove the chocolate biscuit cake from the pan. If you used parchment paper, simply lift it out of the pan.
- Slice into pieces and serve. Enjoy this rich, chocolaty treat with a cup of tea or coffee!
Tips & Tricks:
1. Biscuits:
o You can use digestive biscuits, Marie biscuits, or tea biscuits. Feel free to experiment with different types of biscuits depending on what you have at home.
2. Chocolate:
o You can use dark chocolate for a richer flavor or milk chocolate for a sweeter cake. You can even mix both for a balanced flavor.
3. Add-ins:
o Feel free to customize the cake with chopped nuts (walnuts, almonds, or cashews), raisins, or even chocolate chips. Dried fruits like apricots or cranberries work well too.
4. Vegan Version:
o For a vegan version, use vegan butter or coconut oil, plant-based milk (like almond or oat milk), and dairy-free chocolate.
5. Storing:
o Store any leftover chocolate biscuit cake in the fridge for up to 1 week. You can also freeze it for up to 1 month. Just make sure it’s wrapped well to prevent freezer burn.
Serving Suggestions:
- Serve this Chocolate Biscuit Cake chilled or at room temperature.
- For a fancier touch, you can dust it with powdered sugar or drizzle it with melted chocolate before serving.
- You can also top it with whipped cream or ice cream for a more indulgent dessert.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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