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No Bake Truffle Biscuit Cake
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No Bake Truffle Biscuit Cake

Course Desserts
By Cook Method No Bake
Occasion Holiday Special, Weekend Special
Author Srivalli

Ingredients

For the Biscuit Base

  • 6 nos Digestive Biscuits
  • 1/4 cup Walnut
  • 1/4 cup Almonds
  • 1 cup Milk Chocolate Compound
  • 1/2 cup Butter Melted

For the Dark Chocolate Ganache

  • 1/4 cup Milk Chocolate Compound
  • 1 cup Dark Chocolate Compound
  • 1 cup Fresh Cream

Instructions

For the Biscuit Base

  • Break and pulse the digestive biscuits to a fine powder. Transfer to a bowl.
  • Next, chop and pulse the nuts as well. Add to the biscuit powder.
  • Microwave chopped milk chocolate compound till melted, add it to nut and biscuit powder. Combine everything.
  • Now add melted butter and mix well. The mixture will be slightly running.
  • Grease tray with parchment. Pour half of the mixed batter and refrigerate for 30 mins or freeze for 10 mins.

For the Dark Ganache

  • Take the milk chocolate, chopped dark chocolate, cream and MW for a min. Let the cream boil if required.
  • Whisk well till it becomes creamy.

To Assemble the Truffle Biscuit Cake

  • Once the base biscuit layer is set, pour half of the ganache over the set biscuit layer. Refrigerate again for 30 mins.
  • Remove and pour the remaining biscuit mix over it and refrigerate.
  • Finally when the whole biscuit layers are set, spread the remaining dark Ganache all over and spread to cover.
  • Decorate with Sparkles and dig in!

Notes

This is best served when it is left on the counter for 10 mins, else it will be very hard to dig in.
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