Gluten-Free Chocolate Biscuit Cake
Indulge in the ultimate no-bake treat with this Gluten-Free Chocolate Biscuit Cake, a rich and fudgy dessert that’s irresistibly easy to make. Featuring crunchy gluten-free digestive biscuits folded into a luscious mixture of dark chocolate, creamy butter, and golden syrup, this cake is both decadent and satisfying. A hint of vanilla enhances its velvety flavor, while optional chopped nuts add a delightful crunch. Perfect for those seeking gluten-free desserts, this cake requires just 20 minutes of prep before chilling in the fridge to set to perfection. Serve it chilled for a smooth, melt-in-your-mouth experience that’s sure to impress — whether for afternoon tea, birthday celebrations, or as a crowd-pleasing dinner party finale.
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Ingredients
- 200 g Gluten-free digestive biscuits
- 250 g Dark chocolate (70% cocoa)
- 100 g Unsalted butter
- 4 tbsp Golden syrup
- 120 ml Heavy cream
- 1 tsp Vanilla extract
- 50 g Chopped nuts (optional)
Directions
Step 1
1. Line a 9-inch round cake pan with parchment paper and lightly grease it with butter to prevent sticking.
Step 2
2. Roughly break the gluten-free digestive biscuits into small pieces, roughly the size of almonds, and place them in a large mixing bowl. Add the optional chopped nuts if using.
Step 3
3. In a saucepan over low heat, melt the unsalted butter, golden syrup, and heavy cream together, stirring occasionally until smooth and combined.
Step 4
4. Break the dark chocolate into pieces and add it to the saucepan. Stir continuously until the chocolate is fully melted and the mixture is glossy. Remove from heat.
Step 5
5. Stir in the vanilla extract into the chocolate mixture to combine.
Step 6
6. Pour the chocolate mixture over the broken biscuit pieces and gently stir with a spatula until all the biscuit pieces are thoroughly coated in the chocolate.
Step 7
7. Transfer the chocolate-coated biscuit mixture into the prepared cake pan. Press down firmly with the back of a spoon to compact the mixture evenly in the pan.
Step 8
8. Refrigerate the cake for at least 3 hours, or until fully set.
Step 9
9. Once set, remove the cake from the pan and transfer to a serving plate. Slice and serve chilled.
Step 10
10. Store any leftovers in the refrigerator, covered, for up to one week.
Nutrition Facts
| Serving size | (804.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4117.8 |
| Total Fat 300.1g | 0% |
| Saturated Fat 151.3g | 0% |
| Cholesterol 341.4mg | 0% |
| Sodium 831.0mg | 0% |
| Total Carbohydrate 327.5g | 0% |
| Dietary Fiber 38.7g | 0% |
| Total Sugars 184.0g | |
| Protein 42.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 319.4mg | 0% |
| Iron 35.0mg | 0% |
| Potassium 2391.9mg | 0% |
Source of Calories