No Bake Cherry Chocolate Biscuit Cake
Indulge in the luscious decadence of this No Bake Cherry Chocolate Biscuit Cake, a delightful dessert that marries rich, creamy chocolate with the bright, juicy burst of cherries. Perfectly suited for busy schedules, this no-bake recipe requires just 20 minutes of preparation and combines crushed digestive biscuits, dark and milk chocolate, and a touch of sweetened condensed milk for a velvety, indulgent base. Fresh or canned pitted cherries are folded in for a fruity contrast, while a hint of vanilla and a sprinkle of salt enhance every bite. With no oven required, this chilled treat sets in the fridge, making it an easy, crowd-pleasing option for any gathering. Serve it as a stunning centerpiece at your dessert table, and enjoy a slice of this irresistible cake that’s as simple to make as it is delicious.
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Ingredients
- 300 grams Digestive biscuits
- 200 grams Dark chocolate
- 100 grams Milk chocolate
- 100 grams Unsalted butter
- 150 grams Sweetened condensed milk
- 200 grams Pitted cherries (fresh or canned, drained)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2
Break the digestive biscuits into bite-sized pieces and set aside in a large mixing bowl.
Step 3
In a heatproof bowl, combine the dark chocolate, milk chocolate, unsalted butter, and sweetened condensed milk.
Step 4
Place the heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water, and stir until the mixture is fully melted and smooth.
Step 5
Remove the chocolate mixture from the heat and stir in the vanilla extract and salt.
Step 6
Pour the melted chocolate mixture over the broken biscuits and mix until the biscuits are well coated.
Step 7
Gently fold in the pitted cherries, ensuring they are evenly distributed throughout the mixture.
Step 8
Transfer the mixture into the prepared loaf pan and press it down firmly with a spatula to avoid air pockets.
Step 9
Smooth the top with the back of a spoon or spatula and cover with plastic wrap.
Step 10
Refrigerate the cake for at least 4 hours or until firm.
Step 11
Once set, lift the cake out of the pan using the parchment paper overhang and transfer to a cutting board.
Step 12
Slice into even portions and serve chilled. Store any leftovers in the refrigerator for up to one week.
Nutrition Facts
| Serving size | (1055.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4379.1 |
| Total Fat 253.1g | 0% |
| Saturated Fat 142.0g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 309.5mg | 0% |
| Sodium 2516.6mg | 0% |
| Total Carbohydrate 492.9g | 0% |
| Dietary Fiber 31.0g | 0% |
| Total Sugars 313.3g | |
| Protein 56.4g | 0% |
| Vitamin D 20IU | 0% |
| Calcium 990.7mg | 0% |
| Iron 26.4mg | 0% |
| Potassium 2807.0mg | 0% |
Source of Calories