No-Bake Chocolate Biscuit Cake

Everybody love no-bake desserts as they're simple and fast to arrange, good for those moments whenever you wish one thing sweet however don’t want turning on the kitchen appliance. This Chocolate Biscuit Cake is one amongst them, and that i guess several people ar at home with it since childhood, in numerous shapes and forms. Chocolaty, made sweet created with crushed biscuits, chocolate sauce and cooked nutty, onerous to not fall dotty with it. this can be the type of direction that's ne'er refused, appearance quite spectacular taking in count the miscroscopic time concerned, tastes impressive and everyone like it anytime I create it.

The direction is absolutely simple to arrange, there's no method you'll wrong with it. I’ve used my mother’s direction she had for years and simply value-added chocolate ganache on prime. Even children are often concerned within the method as they love crushing biscuits and pressing the mixture into the pan. you'll continuously create variations to the current chocolate biscuit direction, add completely different flavors like orange rind, rum, flavoring, dried fruits. I typically prefer to keep it straightforward and luxuriate in the made chocolate flavor.

Ingredients 

• 28 oz (800g) digestive biscuits, tea biscuits
• 1 cup (100g) nuts (walnuts, hazelnuts), toasted, slightly chopped

Chocolate Syrup

• 1 cup (200g) sugar
• 1/2 cup (60g) unsweetened cocoa powder
• 1 cup (240 ml) water
• 2/3 cup (150g) butter
• 1 tsp vanilla extract

Chocolate Ganache

• 1/2 cup (120 g) whipping cream (35% fat)
• 4 oz (120g) bittersweet chocolate, chopped

Directions

1. Break the biscuits (cookies) into small pieces into a large bowl. 
2. Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly.  Add toasted nuts over the biscuits.
3.  Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
4.  Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I’ve used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper. Press well using the back of the spoon or an offset spatula.
5. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache. 
6. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil. Pour hot cream over the chopped chocolate and 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.

Based on the recipe from https://www.homecookingadventure.com/recipes/no-bake-chocolate-biscuit-cake