Skip to main content
logo
Food Advertising by

Non-Bake Flourless Biscuit Cake


Made this yummy choco biscuit cake over the weekend.  To me, it can be referred to as a non-bake cake and also a biscuit as part of the ingredients is biscuits.  For some people, chocolate can be a delicious obession and this easy-to-make biscuit cake is just lovely to enjoy!










This can be served as a dessert, kept chilled or even as a snack ....... crunchy, nutty, not too sweet and full of yummy chocolate!

Ingredients
  • 6 oz bittersweet couverture
  • 6 oz butter/margarine
  • 6 oz digestive buscuits  -  broken up into pieces
  • 1.1/2  Tbsp golden syrup
  • 1.1/2  oz raisins
  • 1.1/2  oz dried apricot
  • 3 oz flaked almonds -  slightly roasted
Method
  1. Lightly grease an 8 inch round springform cake tin.  Keep aside.
  2. Lightly chop up the apricots and raisins into smaller pieces.  Keep aside.
  3. Break up the chocolate into a bowl and place over a pan of simmering water  OR use a double boiler.  Stir.
  4. Add in butter and syrup and keep stirring till the chocolate and butter have melted.  Remove from heat and let cool for a while.
  5. Mix the broken up pieces of biscuits, raisins, apricots and almond flakes in a mixing bowl.
  6. Pour in the cooled chocolate mixture and mix till well combined.
  7. Transfer the mixture into the lightly greased cake tin, press lightly and level the top.
  8. Cover and chill in the fridge for at least an hour before serving.
  9. Keep refrigerated.
Variation

Use other biscuits like crackers or petit beurre biscuits.


I'm submitting this post to  Aspiring Bakers #7 - Chocolate Delight (May 2011)  hosted by  DG  of Tested  and Tasted.

Comments

  1. I want a large slice! Chocolate is gals' best friend!

    ReplyDelete
  2. Awsome biscuit cake! I love this recipe, simple, easy to make ... and looks yummy too!

    ReplyDelete
  3. I'm with Angie. I want a big slice pleaseeeeee.... Gosh Cheah, your site is pack full of ads. haha...
    I'm sure you'll love your new publisher site.
    Hae a great day.
    Kristy

    ReplyDelete
  4. never had a biscuit cake but this looks yummy! I have been more interested in non-bake cakes lately as getting a bit lazier hehe

    ReplyDelete
  5. Cheah, I'm tired today and I need a large slice of your biscuit cake :)

    ReplyDelete
  6. wow cheah! something never known to me..great snacks for me! in and out! i have to bookmark this!

    ReplyDelete
  7. Angie
    You're most welcome to share with me, Angie!

    DG
    Yes, very easy to make, fuss-free!

    Sonia
    Yes, full of nutrition!

    Kristy
    Is it? Ya, hope I've put them up correctly!

    Jen
    Same here, the less work, the better!

    Anncoo
    Bring along your pot of tea!

    Lena
    Yes, good for snack and breakfast!

    ReplyDelete
  8. Cheah....you deserve this award...Versatile Blogger Award for you are truly a great baker. Love this choco biscuit cake...glutenless...healthy and I am sure I want a big slice :)

    Please stop by http://www.elinluvdelights.com/2011/05/i-won-versatile-blogger-award.html to collect it!

    Have a nice day !

    Cheers,
    Elin

    ReplyDelete
  9. I would love to have a slice for my dessert now. It is nice to see a no-bake cake. This would be great for very warm days when turning on the oven is not a good idea.

    ReplyDelete
  10. Yummy Bakes
    Thank you!

    Elin
    Thank you so much momsie. Will grab the award soon!

    Biren
    It's super hot these days, seems will continue till September. Imagine temperature around 36deg.!

    ReplyDelete
  11. Hard to believe that this cake is non-baked! I'm a chocoholic and this amount of chocolate is perfect for me.

    ReplyDelete
  12. Zoe
    Non-bake cakes are fuss-free and less washing up for lazy people like me!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …