No Bake Chocolate Biscuit Cake – a delicious recipe with Digestive Biscuits, Chocolate, Butter, Condensed Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Break the biscuits and throw them in a large bowl.
2
Melt the chocolate and butter over a pot of simmering water (or in a microwave). Remove from the heat. Stir in the condensed milk.
3
Pour melted chocolate over crushed biscuits and stir until all the pieces are well covered with chocolate.
4
Line a loaf cake tin with baking parchment paper (make sure all 4 sides are lined). Fill the tin with biscuit mixture and press down hard using the back of a spoon. Scrape chocolate from the sides of your bowl and pour this over the biscuit cake. Spread evenly.
5
The cake is now ready to be chilled. Cover with tin foil and refrigerate overnight. When set, cut into slices and enjoy!
471
kcal
Calories
37
g
Fat
32
g
Carbs
4
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: 4 cups Digestive Biscuits, 2-1/2 cups Dark Chocolate, 1-1/2 cup Unsalted Butter, 1/2 cups Condensed Milk.
Yes, No Bake Chocolate Biscuit Cake 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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