No-Bake Biscuit Cake with Chocolate Truffle
25 minutes
930 reads
About No-Bake Biscuit Cake with Chocolate Truffle
Indulge in this delightful no-bake Biscuit Cake, a decadent dessert layered with creamy chocolate truffle and whipped cream. This surprisingly easy recipe uses readily available ingredients to create a sophisticated treat perfect for any occasion.Crunchy biscuits form the base, soaked in a light citrus syrup for added moisture. Each layer is a symphony of textures and flavors, culminating in a beautiful, chilled cake topped with chocolate vermicelli.Prepare to impress your friends and family with this stunning and delicious dessert – perfect for afternoon tea, a birthday celebration, or simply a sweet indulgence!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
For the Chocolate Truffle Filling
- 1 cup Chocolate dark, finely chopped
- 1/4 cup Heavy Cream
For the Cream Layer
- 1/2 cup Heavy Cream cold
- 1 tbsp Sugar powdered
For the Soaking Syrup
- 1/4 cup Water
- 1 tsp Orange Juice Concentrate or orange extract
For the Cake
- 1 Package Of Biscuits about 10-12 small rectangular biscuits
For the Topping
- 1/2 cup Chocolate Vermicelli
Instructions
Prepare the Chocolate Truffle
- Put the heavy cream in a saucepan and bring to a simmer.
- Remove from heat and add the chopped dark chocolate. Whisk until smooth and glossy.
- Stir the truffle over a bowl of ice water until completely cooled.
- Divide the truffle into 5 equal portions and set aside.
Prepare the Cream Layer
- In a chilled bowl, beat the cold heavy cream with powdered sugar until stiff peaks form. Set aside.
Assemble the Cake
- Mix together the water and orange juice concentrate for the soaking syrup.
- Arrange 3 biscuits on a serving plate, lightly brushing with soaking syrup.
- Spread 1 portion of the chocolate truffle over the biscuits, then top with a portion of the whipped cream.
- Repeat the layers (biscuits, syrup, truffle, cream) four more times until all ingredients are used.
- Cover the top and sides with chocolate vermicelli.
- Refrigerate for at least 2 hours, or until firm.
- Cut into slices and serve chilled.
Recipe Notes
Expert Tips
- For a richer flavor, use high-quality dark chocolate with a high percentage of cacao.
- Ensure your heavy cream is very cold for optimal whipping. Chilled bowl helps too!
- If your biscuits are very dry, increase the amount of soaking syrup as needed.
- Get creative with the topping! Chopped nuts, sprinkles, or fresh berries would also be delicious.
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Recipe Nutrition
Calories: 438kcalCarbohydrates: 41gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 41mgSodium: 67mgPotassium: 299mgFiber: 4gSugar: 13gVitamin A: 544IUVitamin C: 2mgCalcium: 54mgIron: 4mg
Sneha Agarwal
Articles: 20
4 Comments
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This is so tempting! Thank you.
So delicious! Excited to make it.
Such a perfect dish! Thank you.
Looks so wonderful! Thanks for posting.