Chocolate Crunch Cake (No Bake) – a delicious recipe with chocolate, butter, condensed milk, digestive biscuits. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a cake tin with clingfilm/greaseproof paper. I vary the tin depending on the event - a loaf-style cake is better for home use, cookie trays are easier for slicing up for a pot luck, or a regular round cake tin is fine if you're using the cake for a birthday.
2
Melt the chocolate and butter in a large heatproof bowl (either over a pan of simmering water, or you can nuke it in the microwave in 10-second bursts).
3
Pour the condensed milk into the chocolate and butter mixture and beat together until creamy.
4
Add the broken biscuits and mix well.
5
Pour the mixture into the cake tin and press it well into the corners.
6
Leave to cool a little then refrigerate until set (it usually takes at least 2 hours depending on how cold your fridge is).
728
kcal
Calories
52
g
Fat
56
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 12 ounces plain dark chocolate (I actually use half plain and half milk), 4 ounces butter, 14 ounces condensed milk, 8 ounces digestive biscuits (broken).
Yes, Chocolate Crunch Cake (No Bake) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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