This no-bake chocolate biscuit and custard cake is a creamy, indulgent dessert that combines layers of chocolate biscuits, smooth vanilla custard, and a glossy chocolate topping. It’s easy to make, requires no oven, and is perfect for family gatherings or special occasions.
Ingredients:
- For the layers:
- 300 g chocolate biscuits (tea biscuits or digestive biscuits)
- 4 cups milk (divided)
- For the custard cream:
- 4 cups milk
- 1/2 cup sugar
- 4 tbsp cornstarch
- 2 egg yolks
- 1 tsp vanilla extract
- 2 tbsp butter
- For the chocolate ganache topping:
- 200 g dark chocolate (chopped)
- 200 ml heavy cream
Instructions:
- Prepare the custard cream:
- In a saucepan, whisk together milk, sugar, egg yolks, and cornstarch until smooth.
- Place on medium heat, stirring constantly until the mixture thickens.
- Remove from heat, stir in butter and vanilla extract, and let it cool slightly.
- Layer the dessert:
- In a square glass dish, place a layer of chocolate biscuits (you can dip them quickly in milk if they are too hard).
- Spread an even layer of custard cream over the biscuits.
- Repeat the process, alternating biscuits and custard, until you finish with a custard layer on top.
- Make the chocolate topping:
- Heat the cream in a small pot until it just begins to simmer.
- Pour over the chopped chocolate and let sit for 2 minutes, then stir until smooth and glossy.
- Pour the ganache over the final custard layer and spread evenly.
- Chill and serve:
- Refrigerate the cake for at least 4–5 hours (or overnight) until fully set.
- Cut into neat squares and serve chilled.
Tips:
- You can use plain biscuits if you prefer a lighter version.
- For extra flavor, add a layer of whipped cream between the custard layers.
- Store leftovers in the fridge for up to 3 days.
