Chocolate Biscuit Cake
This chocolate biscuit cake combines crunchy cookies, hazelnuts, and a glossy chocolate top. Sweet, simple, and no-bake, it’s a treat I love to keep ready in the fridge.
Ingredients
- 120 g Hazelnuts
- 300 g Cookies
- 150 g Chocolate
- 397 g Condensed milk
- 120 g Butter
- 2 tablespoon Cocoa Powder
- 100 g Chocolate
- 2 tbsp Oil
- 40 g Pistachios
Instructions
- Line a rectangular baking pan with parchment paper and set aside.
- Toast the hazelnuts in a dry pan over medium heat until fragrant, then let them cool.
- Crush half of the cookies in a food processor into small pieces and place them in a large bowl.
- Break the remaining cookies into medium pieces and add them to the bowl.
- Crush the cooled hazelnuts into crumbs and add them to the cookies, mixing until combined.
- In a saucepan over medium heat, melt the condensed milk and butter, stirring until smooth. Remove from heat.
- Chop 150 g of dark chocolate into small pieces and add to the warm mixture of butter and condensed milk, and stir until melted.
- Whisk in the cocoa powder until smooth.
- Pour the chocolate mixture over the cookie and hazelnut mixture and stir until evenly coated.
- Transfer the mixture into the prepared pan, pressing it down firmly to create an even layer.
- Refrigerate for 4–6 hours, or overnight, until fully set.
- Once set, cut the cake into slices.
- Cut 100 g of dark chocolate into small pieces and place in a heatproof bowl with the oil. Melt in the microwave.
- Dip each cake piece halfway into the melted chocolate, and place on a plate.
- Garnish with chopped pistachios. Return the slices to the fridge to allow the glaze to set before serving.
Notes
Crush Cookies with Texture: I like to leave some slightly bigger cookie chunks for extra crunch in every bite.
Work Fast with the Mixture: Once the chocolate is added, I stir quickly so the cookies and nuts get coated before it thickens.
Chill Overnight if You Can: I’ve found the cake slices much cleaner and firmer when I let it rest overnight.
Top with Freshly Chopped Nuts: I always sprinkle the pistachios right after glazing so they stick beautifully.
Nutrition
Calories: 616kcal | Carbohydrates: 56g | Protein: 10g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 292mg | Potassium: 393mg | Fiber: 3g | Sugar: 36g | Vitamin A: 563IU | Vitamin C: 3mg | Calcium: 173mg | Iron: 2mg