How to make non-baked chocolate biscuits

No Bake Chocolate Biscuit Cake, many of us are familiar with it since childhood, in various shapes and forms. Chocolaty, rich dessert made with crushed biscuits, chocolate syrup and toasted nuts, hardly not to fall in love with it.

How to make non-baked chocolate biscuits

Home Cooking Adventure

Makes about 10 servings

28 oz (800g) digestive biscuits, tea biscuits
1 cup (100g) nuts (walnuts, hazelnuts), grilled, chopped

Chocolate syrup
1 cup (200g) of sugar
1/2 cup (60g) unsweetened cocoa powder
1 cup (240 ml) of water
2/3 cup (150g) butter
1 teaspoon of vanilla extract

Chocolate Ganache
1/2 cup (120 g) whipped cream (35% fat)
4 oz (120g) of bitter chocolate, chopped

1. Break the biscuits (cookies) into small pieces into large bowl.
2. Heat the non-stick pan over medium high heat and bake walnuts or hazelnuts for about 5 minutes, stirring frequently so that the bread is evenly cooked. Add baked nuts on top of the cookie.
3. Prepare a chocolate syrup. Add sugar and cocoa powder in a medium sauce pan. Stir to combine and gradually add water, while stirring to mix well. Add butter and allow to medium heat. Boil for 7-8 minutes, stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
4. Pour syrup over cookies and nuts and mix well with a spoon or spoon.
5. Transfer mixture into a 9 inch (23 cm) non-stick round cake mold (like the one I used by Delicake) or use a 9 inch (23 cm) spring pan with parchment bottom.
6. Use the back of the spoon or spoon to press evenly.
7. Cover and refrigerate for 30 minutes to 1 hour before preparing chocolate ganache.
8. Prepare Chocolate Ganache. Place the cream in a small saucepan and cook until it starts to boil.
9. Pour hot cream over chopped chocolate and let sit for 1 minute. Stir until smooth.
10. Pour ganache on top of chocolate biscuits and refrigerate for 3-4 hours or overnight before serving.
11. Garnish with roasted nuts if desired, cut into slices and serve.

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