BM #73 Week 3 Day 3 -
After the success of Chocolate-Nut Bark, I thought this no bake chocolate biscuit cake will be enjoyed just as well by my family. So I made a small batch of this cake. It was a breeze to prepare but had a tough time keeping my little one from checking on it :).
We loved the cake just as it was. Later my husband and I were talking about how else to improvise and he said we could combine the chocolate-nut bark and this cake for a double-dhamaka. So my next project is to add chopped nuts to this cake for an extra crunch :).
Recipe Inspiration here
Chocolate Chips 1 cup
*Tea Biscuits about 10-12
Butter 1 Tbsp
Milk 2 Tbsp
* Graham Crackers, Marie Biscuits, Digestive Biscuits are some other kinds of biscuits which can be used instead.
Method Of Preparation -
Heat a big pot of water until it comes to a rolling boil.
In a smaller pot, add chocolate chips, butter and milk. Place the smaller pot in the boiling water. Reduce the heat.
Whisk until a sauce like consistency is achieved.
Remove from the hot water. Let the sauce cool down for about 10-15 minutes.
Meanwhile, break the biscuits into bit size pieces and set aside.
When the chocolate sauce is sufficiently cool, add the biscuit pieces into it and gently mix until all the biscuit pieces are coated with the sauce.
In a small loaf pan, line it with parchment paper/cling wrap, so that there is an over hang on all sides.
Pour the chocolate mixture into the lined pan. Smooth the top with a spatula. Wrap the pan with the overhung parchment paper/cling wrap.
Refrigerate it for about 3 hours allowing enough time for the cake to set. [I refrigerated for over 12 hours for practical reasons :) I made it late in the evening and so no natural light for the pictures :)].
When the cake is set well, Unwrap the parchment paper/cling wrap, and slice the cake to enjoy!!
Preparation Time 10 minutes + Setting Time 3 hours
Serves 6-7 kids (about 12-14 slices)