Dairy free + Gluten Free + Refined Sugar Free Recipes
Chocolate Biscuit Cake
I’m in the mood for chocolates and anything chocolaty recently, is it just me? This Chocolate biscuit cake is a real classic. I had some leftover biscuits and I wanted to make good use of them, mission accomplished! ๐An adaptable and extremely easy recipe, no baking required. Believe me, this is the perfect ‘minimal effort’ cake! I’m sure that this very rich chocolatey taste will make your day! ๐
YOU’LL NEED
This recipe calls for simple, cupboard ingredients, including:
Biscuit: any biscuit is fine here, to be honest I used ginger biscuits, but any digestive biscuits, or even shortbread biscuits or cookies work well.
Chocolate: I recommend using good quality chocolate, dark chocolate gives the cake a rich flavour.
Butter: I used dairy free butter.
Milk: any condensed milk works fine.
TIPS
*in terms of the biscuit pieces, you’re looking for about half a finger, but it's up to you. The bigger sized biscuit pieces give a little more crunch to your cake. When you break the biscuits, you’ll end up with all sizes.
*if you leave the baking paper (or you can use cling film) overhang on the tin it helps you to remove the cake from the tin.
*if you choose to add any mix-ins, it’s best to keep the amount about no more than โ
cup.
*if you don’t have a squared tin a round cake pan is fine too.
OPTIONAL MIX-INS
There’s lots of room for experimentation, see a few ideas here:
*chopped nuts (why not toasting them beforehand to improve their taste and aroma)
*sweetener, agave or maple syrup if required
*a teaspoon of vanilla extract
*dash of cinnamon
*dried fruits
*raisins
WHY YOU’LL LOVE THIS RECIPE
You’ll love this recipe because:
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Perfect ‘minimal effort’ cake
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Deliciously chocolatey
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Meal-prep friendly
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No baking required
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Only 4 ingredients
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Budget friendly
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Easy to make
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Irresistible
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Satisfying
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Delicious
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Vegan
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Preparation: 1o minutes
Total time: 3 hours
Serves: 12 slices
Ingredients
**200g GF/DF biscuit
*300g DF dark chocolate
*150g DF butter
*โ cup DF condensed milk
Method
1. Prepare a 9×5-inch loaf pan: line it with baking paper, by leaving some hanging over the sides.
2. In a mixing bowl break the biscuits into pieces with your hands. Break or chop chocolate.
3. Add chocolate and butter to a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl isn’t touching the water. Stir gently until fully melted and chocolate is mixed with butter.
4. Remove from heat, add milk and let it cool for 5-10 minutes.
5. Pour the chocolate mixture to the broken biscuits, mix just until biscuit pieces are covered.
6. Add mixture to the prepared tin and place in the fridge for at least 3 hours or overnight to set.
7. Lift the cake out of the tin, turn it over and peel off the baking paper. Cut and serve.
Enjoy! ๐
Notes
* To Store: keep this cake in the fridge covered for up to 4-5 days.
*To Freeze: freeze it (slices wrapped up individually) for up to 2-3 months, then thaw in the fridge.
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RECIPES KEY
Dairy Free
Gluten Free
Contains Nuts
Vegan
Vegetarian
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