Description

This Chocolate Biscuit Refrigerator Cake is a decadent no-bake dessert that’s easy to prepare and perfect for chocolate lovers. Using simple ingredients like digestive biscuits, melted butter, and a rich blend of dark and milk chocolate combined with creamy whipped cream, this cake sets beautifully in the fridge and can be decorated with chocolate shavings, nuts, or fresh berries for an elegant finish.

Ingredients

Scale

For the Cake:

400g digestive biscuits or tea biscuits
200g unsalted butter (melted)
200g dark chocolate (chopped)
100g milk chocolate (chopped)
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

For Decoration:

Chocolate shavings or grated chocolate
Chopped nuts (optional)
Fresh berries (optional)

Substitutions:

Biscuits: Use gluten-free biscuits for a gluten-free option.
Butter: Coconut oil can be used as a dairy-free alternative.
Chocolate: Use semi-sweet or white chocolate to vary the flavor.

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Instructions

Prepare Biscuits: Break the digestive biscuits into small bite-sized pieces and set aside in a large mixing bowl.
Melt Butter and Chocolate: In a heatproof bowl, melt the unsalted butter combined with the chopped dark and milk chocolate over a double boiler or in short bursts in the microwave, stirring frequently until smooth and combined.
Whip Cream Mixture: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Combine Ingredients: Pour the cooled melted chocolate and butter mixture into the biscuit pieces, stirring gently to coat all the biscuits evenly.
Fold in Whipped Cream: Gently fold the whipped cream mixture into the chocolate-coated biscuits until just combined, ensuring not to deflate the cream.
Set in Mold: Transfer the mixture into a lined loaf pan or springform pan, pressing down gently to remove air pockets and create an even surface.
Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight until the cake is firm and set.
Decorate and Serve: Once set, remove the cake from the pan and garnish with chocolate shavings, chopped nuts, or fresh berries as desired. Slice and serve chilled.

Notes

For a gluten-free version, substitute the biscuits with gluten-free alternatives.
To make dairy-free, replace butter with coconut oil and use dairy-free chocolate and cream.
Semi-sweet or white chocolate can be used instead of dark or milk chocolate for varying flavor profiles.
Ensure the melted chocolate mixture isn’t too hot when folding with whipped cream to avoid curdling.
This cake keeps well in the fridge for up to 3 days, making it perfect for make-ahead dessert.