Learn easily how to make Eggless Biscuit Chocolate Cake Recipe
- One or two packets of Biscuits (Parle – G or Marie)
- About 1 1/2 to 2 cups of Chocolate – 350 grams of chocolate
- 100 grams of butter
- Condensed Milk- One cup
1. Put about one cup of chocolate, butter, and the contents of one can of condensed milk in a double boiler.
3. Melt over medium heat.
4. Remove it from the heat.
5. Stir in an amount between one, and one and a half packets of biscuits. Break / crush / stir in the biscuits. More crumbs from more biscuits gives a firmer cake; fewer crumbs or biscuits gives you a gooey cake with lumps of biscuits in it.
6. Line a Cake tin with aluminum foil or clingfilm – or use one of those tins with a loose bottom. Tip the chocolate biscuitey mixture into the tin and smooth so it is roughly level.
7. Stick it in the fridge to chill for 4 – 6 hours, or more.
8. Remove from pan. When chilled and firm, turn the cake out onto a plate.
9. Melt the rest of chocolate, and pour or spread it onto the top of the cake. You may like to use some white chocolate to create a pattern or write a greeting on top.
- Use digestive biscuits for a softer cake, or rich teas for a harder cake. You could try ginger biscuits or something different to give it some pizazz.
- You may also like to add raisins, marshmallows or sultanas, and possibly a dash of a flavored liqueur.
- Using a siliconce cake pan and pushing the biscut in from the edges will make your cake smoother.
- If you’ve crushed your biscuits finely and chilled your cake so it’s very cold, the cake can be extremely difficult to cut through, so be warned!
Eggless Biscuit Chocolate Cake Recipe Contributed by kaushiki bopche