Easter No-Bake Chocolate Biscuit Cake
There has been a constant flow of Easter cakes, bakes and puddings in the food magazines over the past month. This leaves me with a long list of recipes to try, however in reality, the four days off over this bank holiday weekend has soon become jam-packed with friends, family and entertaining. This chocolate biscuit cake is one that can be quickly whipped up when you have people dropping in throughout the weekend- a very useful biscuit tin filler. My sister is keenly waiting at the fridge door to tuck into this chocolate biscuit cake after her chocolate-free Lent, I however tucked in as soon as they had been photographed!
There are many variations of chocolate biscuit cake but this simple recipe is straightforward and quick to make. You can experiment with the type of biscuit you use- personally I think the crunch of the Rich Tea biscuits are a cut above adding crumbly digestives. A selection of dried fruits or nuts could also add a nice twist to the recipe!
To make approximately 20 pieces you will need...
-400g Rich Tea biscuits
- 85g caster sugar
-2 tbsps drinking chocolate powder
-2 tsps cocoa powder
-2 tbsps golden syrup
-100g milk chocolate
You will need to...
- Line a baking tray with cling film, I used one that was 28cm x 18cm.
-Put the biscuits into a sandwich bag- sometimes I use two to avoid holes in the bag, and crush using a rolling pin.
- Melt the butter and sugar in a pan over a low heat, remove from the heat and stir in the drinking chocolate, cocoa powder and golden syrup.
- In a small bowl, beat the eggs.
- Pour the chocolate butter mixture into a large mixing bowl, stir in the crushed biscuits and the beaten eggs. Mix with a wooden spoon until the mixture is all incorporated.
- Spread the mixture out evenly in the baking tray.
- In a small saucepan, heat some water and place a pyrex bowl over it to make a Bain Marie, break the milk chocolate into the bowl and stir occasionally until melted.
- Pour the melted chocoalte over the biscuit mix in the baking tray and spread out using a spatula.
- Place in the fridge or freezer for a few hours until set, or over night.