Make this delicious Chocolate Biscuit Cake without Baking

Cakes are one of the most loved and cherished dessert items across the world. Cakes are one of the few desserts that have gained universal popularity and can be found in almost every part of the world. Out of all the different varieties of cakes, chocolate cake is widely consumed in every part of the globe.

In this chocolate cake recipe, we are going to give a unique twist by introducing biscuits as our hero ingredient. Biscuits are a type of baked food product that is prepared using flour and dairy products. When biscuits are baked, the result comes to be a flat, firm and unleavened food product.

This chocolate biscuit cake recipe will have the goodness of biscuits as we will be using digestive biscuits in our cake batter. We will be selecting Sunfeast Farmlite Digestive All Good Biscuits as our choice of digestive biscuits. The Sunfeast Farmlite Digestive Biscuits are made from Aashirvaad Atta without any maida or added sugars.

The Sunfeast Farmlite Digestive Biscuits are also a source of dietary fibre. The most important part is that this chocolate biscuit cake is prepared without any baking. This chocolate biscuit cake will have the perfect sweet flavour profile along with the added crunch provided by the digestive biscuits.

Ingredients

• 8 packets Sunfeast Farmlite Digestive All Good Biscuits
• 1 cup Walnuts (chopped)
• 2/3 cup Butter
• 1 cup Sugar
• 1 cup Water
• ½ cup Unsweetened Cocoa Powder
• ½ cup Whipped Cream
• 1 Fabelle Divine Dark 64% with Ghana Cocoa
• 1 tsp Vanilla Extract

Preparation of Chocolate Biscuit Cake

1. Take a glass bowl and break the Sunfeast Farmlite Digestive Biscuits into small pieces to create a crumble. Take a pan and toast the chopped walnut over it on medium heat for about 3-5 minutes. Add these toasted walnuts to the biscuit crumble we created earlier.
2. Take a saucepan and add sugar and unsweetened cocoa powder to it. Stir these 2 ingredients to combine them well. While stirring, add water to this mixture eventually to get a uniform mixture of ingredients.
3. Add butter to this mixture and place the pan over medium heat. Let the butter melt and keep stirring till the mixture comes to a boil for about 8-10 minutes. Remove the mixture from the heat and then add the vanilla extract to it.
4. Keep the mixture aside and let the mixture cool down for about 15 minutes. Now, pour this mixture over the biscuit crumble and combine all these ingredients well till the chocolate syrup is evenly combined.
5. Take circular glassware and pour this mixture into it, spread this mixture evenly in the glassware making the top of the mixture smooth and even. Cover circular glassware and refrigerate for a period of 60 mins.
6. Take the Fabelle Divine Dark Chocolate and chop it into small pieces. In another pan, add the cream and heat it till the cream just starts to boil. Pour this heated cream over the chopped dark chocolate pieces. Let it rest for some time and then stir the mixture until it becomes even.
7. Take the cake out of the refrigerator and pour the ganache over the cake. Keep the cake inside the refrigerator again to let it set. Let the cake set overnight and after it is set, garnish the cake with toasted walnuts and serve by cutting the cake into slices.