This No Bake Chocolate Biscuit Cake is a beautiful, easy-to-make European dessert that is good for the entire family. It looks great as a cake for a fancier occasion but is equally delicious if shaped like a “salami,” the traditional way of making it.
EQUIPMENT
- Springform Pan 9 Inches Non-stick
- Measuring Cups And Spoons Set
THE BASE OF THE CAKE:
- 22 ounces digestive biscuits/Maria cookies/graham crackers/tea biscuit
- 1 cup toasted walnuts
- ½ cup dried or candied fruit
CHOCOLATE SYRUP:
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 cup cold water
- ⅔ cup unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon rum flavor
CHOCOLATE GANACHE:
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate
- 1 ounce shaved chocolate for decor
INSTRUCTIONS
MAKE THE CHOCOLATE SYRUP FIRST:
Place sugar, cocoa powder, water, and butter in a small pot. Place the pot on the stove, on medium heat, and bring the mixture to a boil. Simmer the syrup for about 7 minutes, mixing constantly.
Remove from the stove and let the mixture cool for 10 minutes.
TOAST THE WALNUTS:
Add the walnuts to a skillet and toast over medium heat until browned and fragrant. (for about 2 to 5 minutes). Remove from heat and allow them to cool. Chop them.
ASSEMBLE THE CAKE:
Add the toasted chopped walnuts, the rum flavor, the vanilla, and the dried/candied fruits to the syrup. Set aside.
Meanwhile, break the graham crackers into small pieces and place them in a big bowl.
Pour the chocolate mixture over the crackers and mix all until the crackers are coated.
Place the mixture into a springform pan and press it down to become compact.
Refrigerate for an hour.
CHOCOLATE GANACHE:
In a small pot, bring the heavy cream to a boil, remove it from the stove and add the chopped chocolate.
Mix the combination until the chocolate is completely melted and mixed with the heavy cream.
Pour the chocolate ganache over the cake and spread it with a spatula.
Refrigerate for 3-4 hours or overnight.
Remove the springform and place the cake on a platter.
Decorate with shaved chocolate.
Cut and serve.
Keep it in the refrigerator.
NOTES
If the mixture looks kind of dry after mixing the biscuits/crackers with the syrup, do not add more liquid.
The ratio between dry and wet ingredients is perfect for getting the right consistency after refrigeration for few hours.
The biscuits will have time to absorb the flavors and become soft. The perfect pan for me was a springform pan because I find it easier to remove the cake before serving. The result also looks prettier.