Here’s a no-bake chocolate biscuit cake with dried fruit & nuts (very close to what’s in the photo) 🍫✨
Creamy inside, rich chocolate glaze on top.
🍰 No-Bake Chocolate Biscuit Cake (Refrigerator Cake)
🧾 Ingredients
Base:
- 250 g plain tea biscuits (digestive / petit beurre)
- 100 g butter
- 120 g sugar
- 120 ml milk
- 2 tbsp cocoa powder
- 1 tsp vanilla sugar or vanilla extract
Filling (customizable):
- 80 g raisins
- 60 g dried apricots (chopped)
- 50 g walnuts or hazelnuts (chopped)
- 50 g coconut flakes or crushed biscuits
Chocolate glaze:
- 120 g dark chocolate
- 80 ml heavy cream (or milk + 1 tsp butter)
👩🍳 Instructions
- Prepare biscuits
- Break biscuits into medium chunks (not crumbs).
- Mix with dried fruits, nuts, and coconut in a large bowl.
- Chocolate base
- In a saucepan melt butter, sugar, milk, cocoa, and vanilla.
- Stir constantly until smooth (do not boil).
- Combine
- Pour hot chocolate mixture over biscuits.
- Mix gently until everything is coated.
- Shape
- Line a loaf pan with baking paper.
- Press mixture firmly into the pan.
- Refrigerate for 2 hours until set.
- Chocolate glaze
- Heat cream, pour over chopped chocolate.
- Stir until smooth and glossy.
- Finish
- Pour glaze over the chilled cake.
- Refrigerate another 30–60 minutes.
🔪 Serve
- Slice with a warm knife for clean cuts
- Store in fridge up to 5 days
💡 Tips
- Add orange zest for extra aroma 🍊
- Replace biscuits with tea cookies or butter cookies
- For café style: drizzle extra chocolate on top like in the photo