No-Bake Chocolate Fridge Cake

No-Bake Chocolate Fridge Cake

Ingredients

• Digestive biscuits 600 grams
• Hazelnuts (or walnuts) 1 cup, chopped

Chocolate Syrup

• Unsweetened cocoa powder 1/2 cup
• Sugar 1 cup
• Water 1 cup
• Butter 150 grams
• Vanilla Extract 1 tbsp

Chocolate Ganache

• Whipping cream 1/2 cup
• Milk Chocolate chips 3/4 cups

Preparation

1. Break the biscuits into small pieces and add to a mixing bowl.
2. Chop the hazelnuts and keep aside.
3. In a pan add cocoa powder and sugar and mix.
4. Now add water and mix again again there are no lumps.
5. Now turn the flame on and add butter.
6. Cook over medium flame for 7-8 minutes stirring frequently.
7. Remove from heat and add vanilla extract.
8. Set aside to cool slightly for about 10-15 minutes.
9. Pour the chocolate syrup over biscuits and top with hazelnuts.
10. Mix quickly and transfer to a greased 9-inch springform pan, bottom lined with parchment paper.
11. Press well using the back of the spoon or an offset spatula.
12. Refrigerate for 1 hour and then start the ganache.
13. Bring the cream to its boiling point, take it off the flame and add chocolate chips. Let sit for 1 minute. Stir until smooth.
14. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
15. Decorate with toasted nuts if desired, cut into slices and serve.
16. NOTE: If you think the cake is hard (depends on how much you have cooked the chocolate syrup and the kind of biscuits you have used), take it out of the refrigerator, bring to room temperature and serve.
17. Enjoy!

Print Recipe

No-Bake Chocolate Fridge Cake

Author: Naush

Ingredients

• Digestive biscuits 600 grams
• Hazelnuts or walnuts 1 cup, chopped

Chocolate Syrup

• Unsweetened cocoa powder 1/2 cup
• Sugar 1 cup
• Water 1 cup
• Butter 150 grams
• Vanilla Extract 1 tbsp

Chocolate Ganache

• Whipping cream 1/2 cup
• Milk Chocolate chips 3/4 cups

Instructions

• Break the biscuits into small pieces and add to a mixing bowl.
• Chop the hazelnuts and keep aside.
• In a pan add cocoa powder and sugar and mix.
• Now add water and mix again again there are no lumps.
• Now turn the flame on and add butter.
• Cook over medium flame for 7-8 minutes stirring frequently.
• Remove from heat and add vanilla extract.
• Set aside to cool slightly for about 10-15 minutes.
• Pour the chocolate syrup over biscuits and top with hazelnuts.
• Mix quickly and transfer to a greased 9-inch springform pan, bottom lined with parchment paper.
• Press well using the back of the spoon or an offset spatula.
• Refrigerate for 1 hour and then start the ganache.
• Bring the cream to its boiling point, take it off the flame and add chocolate chips. Let sit for 1 minute. Stir until smooth.
• Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
• Decorate with toasted nuts if desired, cut into slices and serve.
• NOTE: If you think the cake is hard (depends on how much you have cooked the chocolate syrup and the kind of biscuits you have used), take it out of the refrigerator, bring to room temperature and serve.
• Enjoy!