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Chocolate Biscuit "Cake"

01:25:00 16 servings, 1/16 recipe (36 g) each
Recipe By
1
0 0 Reviews
Prep Time
25
min.
Total Time
1
hr.
25
min.
Servings

16 servings, 1/16 recipe (36 g) each

Looking for a new no-bake treat? This easy-to-assemble dessert features a creamy dark chocolate gananche mixture between layers of tea biscuits. The result is a delicious contrast between the not-too-sweet creamy chocolate and the crisp biscuits.

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What You Need

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Make It

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  • Microwave Cool Whip and chopped chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended when stirred.
  • Line 8x4-inch loaf pan with parchment, with ends of parchment extending over sides. Spread about 2 Tbsp. Cool Whip mixture onto bottom of prepared pan. Arrange 8 biscuits in even layer over Cool Whip layer in pan, cutting biscuits as necessary to completely cover Cool Whip layer. Repeat layers 5 times. Cover with remaining Cool Whip. Sift cocoa powder over dessert.
  • Refrigerate 1 hour or until firm. Use parchment handles to remove dessert from pan. Let stand at room temperature 5 min. before slicing to serve.

Substitute

Prepare using 1 pkg. (225 g) Baker's Semi-Sweet Chocolate.

How to Easily Slice the Dessert

Use a long serrated knife to slice the dessert.

Servings

  • 16 servings, 1/16 recipe (36 g) each

Nutritional Information

Serving Size 16 servings, 1/16 recipe (36 g) each
AMOUNT PER SERVING
Calories 150
% Daily Value
Total fat 9g
Saturated fat 6g
Cholesterol 0mg
Sodium 65mg
Carbohydrate 19g
Dietary fibre 0g
Sugars 9g
Protein 2g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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