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  • Subashini Pallianysamy

Eggless No Bake Chocolate Biscuit Cake

This is one of signature recipe from my kitchen. I have tried it several times. Received best compliments from my fellow friends. Kek Batik very similar to this recipe but the ingredients are slightly different. Easy dessert to prepare in jiff. I had a special request to add more cashews and Almonds for next round.  Hope can fullfilled as per request.


  1. 5 oz Digestive Crackers

  2. 2 oz Tiger Milk Cookies

  3. 200g Semisweet Dark Chocolate with Almonds

  4. 100 g Milk Chocolate

  5. 4 tbsp Unsalted butter

  6. 4 tbsp Sugar

  7. 2 tbsp Full cream milk

Preparation Method : Prepare the double boiler to melt the chocolates. Take a saucepan and boil 2 cups of water for 5 minutes. Once the water is starts to boil, turn off the heat. Now take another bowl which can fit the saucepan as well transfer the heat to melt the chocolates.  I used VanHouten eating chocolates in this recipe. Since Im a dark chocolate lover, ratio of dark chocolate used more than milk chocolate. Its up to you, to adjust the ratio as long its 300 g. The nuts is optional. If you were to add nuts make sure its not more than 50g. Otherwise the texture will be very crumble. Chop the chocolate into small pieces and transfer into the double boiler.

Add sugar, butter and milk to melt together with chocolates. Meanwhile break the biscuits into small pisces. Since Mc Vities Digestive is my favourite I used it mix with tiger milk biscuits. Apart from this you may try with Marie biscuits as well. Once the chocolates melts completely, remove from the boiler and whisk for to smooth sauce. Then let it cool for 20 minutes.

Finally add the biscuits and transfer into cake loaf pan. Before that, line the tin with cling wrap in order to remove easily once ready. Gently press to flatten the top and compact. Chill the chocolate biscuit cake for 3 hours or until the cake is set. Serve chill.

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