There’s no need to turn on the oven with this chocolate biscuit cake. Prepped in just 15 minutes, it’s a winner on so many levels
How to make the perfect chocolate biscuit cake: cook’s tips
- This is a great way to use up biscuits that are broken, just stick to the weight above. Or use “end of packets”; have fun trying out different combinations.
- Any leftover caramel condensed milk can be kept in the fridge for up to 3 days. It’s great stirred into warm milk as a drink, drizzled over ice cream or added to stewed apples in place of sugar, or used in other sweet recipes.
Chocolate biscuit cake recipe
Ingredients
- 200g unsalted butter, diced, plus a little for the tin
- 250g dark chocolate, chopped
- 150g milk chocolate, chopped
- 150g caramel condensed milk
- 250g malted milk biscuits
- 150g Rolo chocolates
Method
- STEP 1
Lightly oil and line a 2lb loaf tin with baking paper. Rub a little butter over the base and sprinkle with a pinch of flaky sea salt.
- STEP 2
Place a large mixing bowl over a pan of gently simmering water, ensuring the base of the bowl is not touching the water. Add the butter, chocolate and caramel condensed milk and heat, stirring from time to time, until melted. Remove from the heat and allow to cool for 10 mins.
- STEP 3
Break each biscuit into 6-8 pieces and add to the chocolate mixture. Mix well to fully coat each biscuit piece, then stir through the Rolos. Tip the mixture into the prepared tin, pressing down and levelling with the back of a spoon or spatula to fill the tin. Chill for at least 3 hours before slicing to serve.
