Ingredients:

• Vanilla Biscuits: 600 g (21 oz)
• Wafers: 200 g (7.1 oz)
• Walnuts: 200 g (7.1 oz)
• Milk: 450 ml (15 fl oz)
• Sugar: 80 g (2.8 oz)
• Vanilla Sugar: 30 g (1.1 oz)
• Butter: 100 g (3.5 oz)
• Cocoa Powder: 80 g (2.8 oz)
• Milka Milk Chocolate: 70 g (2.5 oz)
• Milka Milk Chocolate: 2 pieces (for melting)

Steps to Make It:

1. Prepare the biscuits and wafers: Begin by breaking the vanilla biscuits and wafers into small pieces. They don’t need to be uniform; in fact, a variety of sizes will help give the cake more texture. Set the broken pieces aside in a large mixing bowl.
2. Prepare the walnuts: Chop the walnuts roughly into small chunks. The size of the pieces can vary based on your preference, but try to keep them small enough to blend well into the mixture. If you want a finer texture, you can even grind them lightly.
3. Heat the milk and sugar: In a saucepan, combine the milk, sugar, and vanilla sugar. Heat over low to medium heat, stirring occasionally until the sugar dissolves completely. Keep the mixture on the heat until it starts to come to a gentle simmer. Be careful not to let it boil.
4. Add cocoa and butter: Once the milk and sugar mixture is heated through, add the cocoa powder and butter to the saucepan. Stir until the cocoa is fully dissolved and the butter is melted, creating a smooth chocolate sauce. This will be the foundation of your dessert’s creamy filling.
5. Melt the chocolate: In a separate heatproof bowl, break the Milka milk chocolate into small pieces. Set the bowl over a pot of simmering water (double boiler method) or melt it in the microwave in short bursts, stirring between each, until the chocolate is completely smooth and melted. Once melted, add it to the milk, cocoa, and butter mixture, stirring to combine.
6. Combine all ingredients: Pour the chocolate sauce into the bowl of broken biscuits, wafers, and chopped walnuts. Stir everything together until all the pieces are coated with the chocolate mixture. The biscuits should absorb the chocolate sauce, while the nuts and wafers will add extra texture.
7. Assemble the cake: Line a loaf pan or any other small rectangular or square baking dish with parchment paper for easy removal. Transfer the chocolate biscuit mixture into the pan and press it down gently to create an even layer. You can use a spoon or your hands to pack it tightly.
8. Refrigerate: Place the assembled cake in the refrigerator to chill for at least 4 hours, or preferably overnight. This will allow the cake to set and firm up, making it easier to slice.
9. Serve: Once the cake has chilled and set, remove it from the refrigerator and carefully lift it out of the pan using the parchment paper. Slice it into portions and serve chilled.

Prep Time:

• 20 minutes

Cook Time:

• 10 minutes (for melting and mixing)

Total Time:

• 4 hours (includes chilling time)

Calories (Per Serving):

• Approximately 350-400 kcal (this can vary depending on serving size)

Servings:

• 12-15 servings

Why This Recipe Is Timeless:

There’s something about no-bake desserts that has a special place in our hearts. They’re quick, simple, and perfect for anyone, no matter their level of cooking expertise. The no-bake chocolate biscuit cake has stood the test of time because it is easy to prepare, requires only a few simple ingredients, and yields a result that tastes much more complex than the effort involved.

This recipe brings together the rich flavors of chocolate, the crunchiness of biscuits, the smoothness of cocoa, and the nuttiness of walnuts, creating an indulgent treat that’s both comforting and satisfying. It’s a dessert that’s been passed down through generations, whether as a go-to family recipe or as a favorite treat for holiday gatherings, birthdays, or special occasions. The versatility of this dessert means it can be modified to suit any taste—whether you prefer to add more or less chocolate, swap out the walnuts for hazelnuts, or use a dark chocolate instead of milk chocolate for a more intense flavor.

Its no-bake nature means that it’s perfect for times when you want a sweet treat without the hassle of using the oven, making it especially popular in hot weather or for quick fixes when you need a dessert on short notice. Because it requires no baking, the cake retains the freshness of the ingredients, and the biscuit layers absorb the chocolate mixture in a way that creates a moist, fudgy texture that melts in your mouth.

Nutrition Facts (per serving):

• Calories: 350-400 kcal
• Protein: 4 g
• Carbohydrates: 40 g
• Sugar: 25 g
• Fat: 20 g
• Saturated Fat: 5 g
• Fiber: 2 g
• Cholesterol: 15 mg
• Sodium: 25 mg

FAQs:

Can I use a different type of chocolate? Yes! Feel free to swap out the Milka milk chocolate for any chocolate you prefer. Dark chocolate would work well for those who prefer a richer, more intense flavor.

Can I make this gluten-free? Yes! Simply use gluten-free biscuits and wafers, and check that your cocoa and chocolate are also certified gluten-free. This will make the dessert suitable for gluten-free diets.

How long can I store the cake? The no-bake chocolate biscuit cake can be stored in the refrigerator for up to 4-5 days. It’s best to keep it covered tightly with plastic wrap or in an airtight container to maintain freshness.

Can I freeze the cake? Yes, you can freeze the cake. Wrap it well in plastic wrap and foil, and it will keep in the freezer for up to a month. Let it thaw in the refrigerator for a few hours before serving.

Tips for Making the Perfect No-Bake Chocolate Biscuit Cake:

• Use high-quality chocolate for the best flavor. Milka milk chocolate works well because of its creamy texture and sweetness, but feel free to experiment with your favorite brands or types of chocolate.
• Chill the cake long enough to allow it to firm up. The longer it sets, the easier it will be to slice, and the flavors will meld together beautifully.
• If you like a more intense cocoa flavor, you can increase the amount of cocoa powder to suit your taste.

Storage Tips:

To keep the cake fresh, store it in an airtight container or cover it with plastic wrap. If you’re planning to store it for more than a couple of days, wrapping the cake tightly in foil will help prevent it from drying out or absorbing any unwanted odors from your fridge.

Conclusion:

The no-bake chocolate biscuit cake is a treat that appeals to all ages and occasions, making it an indispensable part of many dessert repertoires. It’s easy to prepare, has a perfect blend of textures and flavors, and requires no baking—what’s not to love? Its versatility and simplicity make it a timeless classic that will continue to satisfy dessert lovers for years to come. Whether you’re enjoying it with family, serving it at a party, or simply indulging in a quiet moment, this chocolate biscuit cake is a dessert that never goes out of style.