How to make No Bake Chocolate Biscuit Cake -
To make this cake you don’t have to work hard – it is so very easy to make yet so very tasty.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Digestive biscuits (डायजेस्टिव बिस्किट ), Mixed nuts (walnuts, hazelnuts)
Cuisine : Fusion
Course : Desserts
For more recipes related to No Bake Chocolate Biscuit Cake checkout Mango Cheesecake, New York Cheesecake. You can also find more Desserts recipes like Wine Poached Pears Pineapple and Chana Dal Strudel Saeb Ka Dolma Peach Pie
No Bake Chocolate Biscuit Cake Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 2.30-3 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for No Bake Chocolate Biscuit Cake Recipe
Digestive biscuits 800 grams
Mixed nuts (walnuts, hazelnuts) toasted and roughly chopped 1 cup
Chocolate syrup
Cocoa powder unsweetened 1/2 cup
Sugar 1 cup
Butter 2/3 cup
Vanilla essence 1 teaspoon
Chocolate ganache
Bitter-sweet chocolate chopped 120
Fresh cream 1/2 cup
Method
Step 1
Break biscuits into small pieces and place them ina bowl. Add mixed nuts and mix.
Step 2
To prepare chocolate syrup, heat sugar and cocoa powder in a non-stick pan, stirring, till the sugar melts. Add one cup water gradually and mix well.Add butter, reduce heat and boil for seven to eight minutes, stirring continuously. Remove from heat and add vanilla essence. Mix well and set aside to cool slightly.
Step 3
Pour the prepared chocolate syrup over the biscuits-nut mixture and mix well. Transfer the mixture into a 9 inch non-stick round cake tin.Press well to even the surface. Cover and refrigerate for one hour.
Step 4
To prepare chocolate ganache, bring the cream to a boil in a non-stick pan. Keep the chocolate in a bowl, pour hot cream over it and mix till smooth.
Step 5
Pour ganache over the chocolate biscuit cake and refrigerate till fully set.
Step 6
Cut into slices and serve.
Nutrition Info
Calories : 7072 Kcal
Carbohydrates : 858.1 gm
Protein : 92.1 gm
Fat : 363.4 gm
Other : Fiber- 39.6gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
