A Classic Middle Eastern-Inspired Treat—Rich, Chilled, and Perfect with Tea or Coffee!
This delicious no-bake cake made with biscuits, chocolate, and a creamy base is the ultimate indulgence. It’s rich, creamy, and chilled to perfection—ideal for a refreshing dessert or a snack alongside your favorite hot beverage.
Ingredients:
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2 packets (about 300g) plain tea biscuits (like Marie or digestive)
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1 ½ cups (360ml) milk
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3 tbsp cocoa powder
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½ cup (100g) sugar (adjust to taste)
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2 tbsp cornstarch (for thickness)
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1 tsp vanilla extract
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100g (about 3.5 oz) dark or milk chocolate, chopped
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2 tbsp butter
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Optional: crushed nuts, shredded coconut, or a dash of cinnamon
Instructions:
1οΈβ£ Make the Chocolate Mixture:
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In a saucepan, whisk together the milk, cocoa powder, sugar, and cornstarch until smooth.
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Place the saucepan over medium heat and cook, stirring continuously, for about 5–7 minutes, until the mixture thickens slightly.
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Remove from heat and stir in the chopped chocolate, butter, and vanilla extract until everything is fully melted and smooth.
2οΈβ£ Layer the Cake:
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Line a loaf pan or square dish with plastic wrap or parchment paper.
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Add a layer of biscuits to the pan, breaking them as needed to fit.
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Pour a portion of the warm chocolate mixture over the biscuits and spread it evenly.
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Repeat the layers, alternating biscuits and chocolate mixture, until all ingredients are used, finishing with a layer of chocolate on top.
3οΈβ£ Chill:
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Cover the pan and refrigerate for at least 4 hours (or overnight) to let the cake fully set.
4οΈβ£ Serve:
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Once chilled, invert the cake onto a plate, peel off the plastic wrap or parchment paper, and slice.
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Garnish with crushed nuts, shredded coconut, or a dusting of cocoa powder if desired.
π§ Storage Tip:
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Keep the cake in the fridge for up to 5 days—if it lasts that long!
This chocolate biscuit cake is the perfect no-bake treat for any occasion. Its rich and creamy layers will leave you wanting more! π«πͺ
