Biscuit Cake, Chocolate Biscuit Cake
by Tarla Dalal
Added to 126 cookbooks
This recipe has been viewed 34025 times
This Biscuit Cake is a head-turner, with its fabulously good looks. But that’s not all. Its intensely chocolaty flavour, balanced by the salty crispness of digestive biscuits, is a heavenly experience that will delight your senses. The Biscuit Cake is quite easy to make, as it is quickly prepared by mixing a creamy chocolate mixture into broken biscuits, and refrigerating it to set. However, the outcome is so delightful that nobody will believe it was so easy to make!
- Combine the dark chocolate and fresh cream in a deep bowl and mix well. If chocolate-cream mixture drops from the spoon instantly, then refrigerate it for 5 minutes.
- Combine ¾ cup of water, sugar, cocoa powder and butter in a non-stick saucepan, mix well and bring to boil and cook on a medium flame for 2 minutes or till the chocolate mixture starts boiling for 2 minutes, while stirring continuously.
- Reduce the flame and cook on a slow flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly.
- Place the digestive biscuits in a deep bowl, pour the warm chocolate mixture gradually over it and mix well using a spatula till the chocolate mixture coats the biscuit pieces evenly. Keep aside.
- Place a loose bottom tin without the base on a flat plate, pour the biscuit-chocolate mixture in it and spread it evenly using a spatula.
- Pour the chocolate-cream mixture over it and spread it evenly using the spatula. Finally form small peeks of chocolate-cream mixture using the spatula.
- Loosen the sides of the tin with a knife and demould the cake.
- Refrigerate for atleast 1 hour.
- Serve chilled.
Nutrient values (Abbrv) per cake
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