Chocolate Biscuit Cake with Creamy Chocolate Custard and Walnuts

This no-bake Chocolate Biscuit Cake with Creamy Chocolate Custard and Walnuts is a luscious, rich dessert that brings together the crunch of biscuits, the silkiness of a cooked custard, the decadence of dark chocolate, and the nutty finish of walnuts. It’s the kind of dessert that’s simple enough for a casual get-together, yet elegant enough to serve on special occasions. With a base made from crushed biscuits and cocoa butter syrup, and a layered, glossy chocolate cream topping, this cake delivers nostalgia, comfort, and indulgence in every bite.

Cooking Time

• Preparation Time: 30 minutes

• Chilling Time: 4 hours

• Total Time: 4 hours 30 minutes

Ingredients

Biscuit Base:

• 200g plain biscuits (digestive or tea biscuits work well)

• 20g cocoa powder

• 60g sugar

• 100ml milk (added in portions)

• 40g butter

Custard Layer:

• 2 egg yolks

• 120g sugar

• 250ml milk

• 40g cornstarch

• 150ml milk (for dissolving cornstarch)

• 50g dark chocolate

• 100g butter (softened, room temperature)

Topping:

• 60g walnuts, roughly chopped

• 50g melted dark chocolate

Step-by-Step Cooking Directions

Step 1: Prepare the Chocolate Syrup Base
In a saucepan, combine 20g cocoa powder, 60g sugar, and a small amount of the 100ml milk. Stir over low heat until smooth, then gradually add the rest of the milk and stir until fully incorporated. Add 40g butter and mix until melted and glossy.

Step 2: Combine with Biscuits
Crush 200g of plain biscuits into medium-sized chunks (do not powder them completely for a good texture). Pour the warm chocolate mixture over the crushed biscuits and stir to coat evenly. Press this mixture into an 18cm round cake ring or pan, flattening it with the back of a spoon. Refrigerate while preparing the custard.

Step 3: Make the Custard Cream
In a bowl, whisk together 2 egg yolks, 120g sugar, and 250ml milk. Separately, dissolve 40g cornstarch in 150ml milk until smooth. Add the cornstarch mixture to the egg-milk blend and stir well.
Pour into a saucepan and cook over medium heat, stirring constantly. Once the mixture boils, let it cook for one additional minute until thickened. Remove from heat, add 50g chopped dark chocolate, and stir until melted and smooth. Let cool to room temperature.

Step 4: Add Butter for Smoothness
Once the custard has cooled, beat 100g softened butter until light and creamy. Add the cooled custard gradually, beating until smooth and fluffy.

Step 5: Assemble the Cake
Spread the custard evenly over the biscuit base. Smooth the top with a spatula. Refrigerate the cake for at least 4 hours until set.

Step 6: Add Toppings
After chilling, sprinkle 60g chopped walnuts over the custard. Drizzle with 50g melted dark chocolate. Let the chocolate cool slightly before serving for clean slices.

Nutritional Information (per slice, assuming 10 slices)

• Calories: ~310 kcal

• Carbohydrates: 28g

• Protein: 3.5g

• Fat: 20g

• Sugars: 17g

• Fiber: 1.4g

The Origins and Popularity of the Recipe

The chocolate biscuit cake has European roots, particularly popular in Central and Eastern Europe, and gained global recognition when it was revealed to be a favorite of British royalty. Its appeal lies in its no-bake convenience, pantry-friendly ingredients, and deeply comforting taste. This version elevates the classic with a luxurious chocolate custard and a crunchy walnut-chocolate topping, making it suitable for both traditional and modern dessert tables.

Reasons Why You’ll Love the Recipe

• No baking required – great for summer days or quick prep

• Deep chocolate flavor from real cocoa and dark chocolate

• Textural contrast with biscuit crunch, creamy custard, and nutty topping

• Great make-ahead dessert

• Crowd-pleaser for both kids and adults

• Customizable with ingredients you already have

Health Benefits

While this dessert is indulgent, it offers some nutritional perks in moderation:

• Dark chocolate provides antioxidants and may boost heart health

• Walnuts are rich in omega-3 fatty acids and help support brain function

• Egg yolks contribute vitamin D, B12, and choline

• The portion-controlled slices make it easier to enjoy without overindulgence

Serving Suggestions

• Serve chilled with a dollop of whipped cream or crème fraîche

• Pair with a scoop of vanilla ice cream for a decadent dessert

• Dust with cocoa powder or add a cherry on top for visual appeal

• Serve alongside fresh raspberries or strawberries for contrast

Common Mistakes to Avoid

• Overcrushing the biscuits: Leaves you with a mushy base.

• Pouring hot custard over butter: Always let the custard cool to room temperature to avoid separating.

• Not refrigerating long enough: The cake needs several hours to set properly.

• Using salted butter: It alters the balance of flavors; unsalted butter is essential.

• Skipping the walnut topping: It adds vital crunch and contrast to the creamy texture.

Pairing Recommendations

• Coffee: A strong espresso or cappuccino balances the sweetness

• Black tea: Earl Grey or Darjeeling work wonderfully

• Red dessert wine: Like port or Lambrusco for richer pairings

• Fruity mocktails or a splash of fresh orange juice for a refreshing contrast

Cooking Tips

• Let the butter come to room temperature naturally – this ensures a smooth, fluffy custard

• Use quality dark chocolate – at least 70% cocoa for richer flavor

• Refrigerate overnight if you’re making it for a party – it slices best the next day

• Line your cake pan with parchment or use a springform pan for easy removal

• Toast the walnuts for added aroma and depth before using

Similar Recipes to Try

• No-Bake Nutella Cheesecake

• Chocolate Salami (Italian-style dessert log)

• Custard Biscuit Pudding

• Tiramisu with a biscuit crust

• No-Bake Oreo Layer Cake

Variations to Try

• Use graham crackers or digestive biscuits as an alternative base

• Add chopped dried fruits (like cranberries or apricots) for a fruity twist

• Try hazelnuts or almonds in place of walnuts

• Flavor the custard with coffee or orange zest for a more complex taste

• Use white chocolate instead of dark for a milder, sweeter version

Ingredient Spotlight

Biscuits: The base of the dessert—use firm biscuits like digestives or Marie biscuits that soak up syrup well without becoming soggy.

Dark Chocolate: Adds deep richness and is full of antioxidants. Choose high-quality bars over chips for best melting results.

Walnuts: Not only do they add crunch, but they also introduce healthy fats and an earthy contrast to the sweet custard.

Cornstarch: The key to thickening the custard. Be sure to dissolve it fully in milk to avoid lumps.

Conclusion Paragraph

This Chocolate Biscuit Cake with Creamy Chocolate Custard and Walnuts is proof that elegance and ease can go hand in hand. It’s the perfect make-ahead dessert for entertaining, holidays, or when you want something rich and indulgent without turning on the oven. Its balance of textures and flavors makes every bite memorable—from the cocoa-kissed biscuit base to the silky chocolate custard and crunchy walnut topping. Whether you’re a home baker or a beginner, this dessert will win hearts and satisfy cravings.

Frequently Asked Questions

1. Can I make this recipe ahead of time?
Yes, in fact, it’s best made at least 4 hours in advance or overnight to allow the custard to set properly.

2. Can I use different biscuits?
Absolutely. Digestive, graham crackers, or tea biscuits all work well. Just avoid overly soft cookies.

3. Is this cake freezer-friendly?
You can freeze it without the walnut topping. Wrap it tightly and thaw in the fridge before serving.

4. Can I make it gluten-free?
Yes, use gluten-free biscuits and check that your chocolate and cornstarch are certified gluten-free.

5. Can I use milk alternatives?
Yes. Unsweetened almond milk or oat milk can substitute dairy milk, but the custard may be slightly less creamy.

6. How long does it last in the fridge?
Stored in an airtight container, it will keep fresh for up to 4–5 days.

7. Can I replace the dark chocolate with milk chocolate?
You can, but the result will be sweeter and less rich. Reduce sugar slightly if using milk chocolate.

8. What if I don’t have cornstarch?
You can use the same amount of all-purpose flour, but the texture may be slightly less smooth.

9. Do I need a cake ring or can I use another pan?
A springform pan or lined baking dish works just as well. Make sure it’s about 18cm in diameter for proper height.

10. How do I get clean slices?
Use a hot knife (dip in hot water and dry) to slice through the custard cleanly without cracking the chocolate topping.