No-bake chocolate biscuit cake
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
300
min.
Resting
Ingredients
| 500 g | dark couverture chocolate |
| 40 g | coconut oil |
| 200 ml | heavy cream |
| 100 g | butter cookies |
| 100 g | chocolate shavings for decoration |
Metric
Imperial
Utensils
- heatproof mixing bowl
- microwave
- plastic wrap
- loaf pan
Nutrition per serving
Cal
364
364
Protein
5 g
5 g
Fat
25 g
25 g
Carb
30 g
30 g
Step 1/2
- 500 g dark couverture chocolate
- 40 g coconut oil
- 200 ml heavy cream
- heatproof mixing bowl
- microwave
Add dark couverture chocolate to a mixing bowl and melt in a microwave, then add coconut oil and heavy cream. Stir until combined and let cool for approx. 5 – 10 min.
Step 2/2
- 100 g butter cookies
- 100 g chocolate shavings for decoration
- plastic wrap
- loaf pan
Line loaf pan with plastic wrap and add some of the chocolate mixture until the bottom of the loaf pan is covered. Layer butter cookies across the chocolate, but don’t let them go up the sides. Spread more chocolate mixture on top until the biscuits are covered. Repeat until cookies and chocolate mixture are used up, but end with a layer of chocolate mixture. Transfer to the fridge and refrigerate for at least 5 hrs. For serving, take the cake out of the pan and remove the plastic wrap. Sprinkle with chocolate shavings, then slice. Enjoy!
in Berlin