The Queen's Favorite No-Bake Chocolate Biscuits Cake
This decadent no-bake chocolate biscuit cake, a favorite of the Queen, combines crushed Rich Tea biscuits with a rich chocolate butter mixture, topped with a glossy chocolate ganache for an indulgent treat.
Equipment
- 15cm (6-inch) loose bottom cake tin
- Mixing bowl
- Saucepan
- Wire rack
- Tray
- Spatula/Spoon
Ingredients
Main Ingredients
- 225 g Rich Tea biscuits
- 115 g unsalted butter (softened)
- 115 g golden caster sugar
- 115 g dark chocolate (53% minimum cocoa solids, chopped)
- 2 tablespoon warm water
- 125 g dark chocolate (53% minimum cocoa solids, chopped)
- 125 g whipping cream
Instructions
Chocolate Biscuit Cake
- Line a 15cm (6-inch) loose bottom cake tin with butter and set aside.
- Break Rich Tea biscuits into small pieces, approximately 1-2 cm in size, ensuring they are not crumbs.
- Cream the softened butter and golden caster sugar together until the mixture becomes light and fluffy.
- Melt 115g of chopped dark chocolate either in the microwave or over a pan of boiling water.
- Pour the melted chocolate over the creamed butter and sugar mixture, then mix thoroughly until well combined.
- Add the warm water and broken biscuits to the chocolate mixture; mix well until all biscuit pieces are evenly coated.
- Spoon the mixture into the prepared cake tin, gently pressing it down to create an even surface, then chill in the fridge for 30 minutes.
- While the cake chills, prepare the ganache by placing 125g of chopped dark chocolate in a bowl and bringing the whipping cream to a simmer in a separate pan.
- Pour the warm cream over the chocolate and stir continuously until the chocolate has completely melted and a glossy ganache forms.
- Remove the chilled cake from the fridge, turn it out, and place it on a wire rack with a tray underneath.
- Spoon the ganache over the entire cake, ensuring the top and sides are fully coated; allow it to set and cool before transferring to a serving platter.
- Serve the cake by cutting it into individual slices.
Notes
This cake is best served chilled. For a firmer ganache, allow extra setting time in the fridge. Ensure biscuits are broken into small, distinct pieces, not crumbs, for optimal texture.