Chefs Binge · British · Serves 16 squares
Chocolate Cake with Biscuits (No-Bake Chocolate Squares)
Broken digestives set in a butter, golden syrup and chocolate mixture, chilled until firm and cut into squares. No oven, and about ten minutes of real work.
Prep
30 min
Total
2 hrs 30 min
Serves
16 squares
Per serving
257 kcal
Ingredients
150 g Unsalted butter - cubed
3 tbsp Caster sugar
3 tbsp Golden syrup
6 tsp Cocoa powder
300 g Digestive biscuits - roughly crushed (some chunky pieces add texture)
120 g Milk chocolate
120 g Dark chocolate - (70% cocoa or higher for a richer taste)
1 tbsp Icing sugar - for dusting
1 pinch Salt
Method
1
Prepare the Tin. Butter a 20cm square tin and line it with baking parchment.
2
Melt Basic Ingredients. In a large saucepan, gently melt the butter, sugar, syrup, and cocoa over low heat until smooth.
3
Mix in Biscuits and Additions. Take the pan off the heat and stir in the crushed digestive biscuits until every piece is coated. Leave some pieces chunky, they are what stop it setting into a solid slab.
4
Melt the Chocolate. In a separate heatproof bowl, melt the milk and dark chocolates either in the microwave or over a pan of simmering water.
5
Combine Mixtures. Add half of the melted chocolate mixture to the saucepan and mix well.
6
Transfer to Tin. Pour the combined mixture into the prepared tin, pressing down firmly and smoothing the top.
7
Top with Remaining Chocolate. Spread the remaining melted chocolate over the top of the mixture in the tin.
8
Add a Salty Finish. Optionally, sprinkle a pinch of sea salt over the chocolate layer.
9
Chill and Set. Place in the refrigerator for at least 2 hours.
10
Cut and Serve. Once set, remove from the fridge, dust with icing sugar and cut into squares.
Chef’s notes
Use a 20 cm square tin. The same mixture in a smaller tin is nearly twice as deep and takes far longer to set through. Line it with parchment overhanging two sides so you can lift the slab out to cut it.
Break the biscuits, do not blitz them. Leave plenty of big uneven pieces among the crumbs, or it sets dense and sandy instead of crunchy.
Real butter only. A spread or a blend carries water and the slab will not set firm.
Two hours is the minimum, overnight is better. A fully cold slab is what gives clean-edged squares.
Let it stand ten minutes before cutting, and use a knife warmed in hot water and dried. Cutting it fridge-cold is why the top layer cracks.
Per serving Calories 257 kcal · Protein 2.7 g · Carbs 28.8 g · Fat 15.1 g · Saturates 8.3 g · Fibre 2 g · Sugar 16.1 g · Sodium 121 mg
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/chocolate-cake-with-biscuits-no-bake-chocolate-squares
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