Biscuit Cake with Cream and Chocolate
This Biscuit Cake with Cream and Chocolate is a sophisticated, no-bake dessert that feels like a cross between a luxury chocolate tart and a classic icebox cake. By using Marie biscuits for the base, you get a delicate, slightly toasted flavor that balances the richness of the dark chocolate ganache. It is the perfect “impressive yet easy” dessert for dinner parties, as it requires zero oven time and looks stunning when sliced.
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Biscuit Cake with Cream and Chocolate
Ingredients:
| Ingredient | Amount |
| Cake Base | |
| Tea biscuits (plain or Marie) | 200 g |
| Unsalted butter (melted) | 100 g |
| Cream Filling | |
| Heavy cream | 300 ml |
| Powdered sugar | 3 tablespoons |
| Vanilla extract | 1 teaspoon |
| Chocolate Ganache | |
| Dark chocolate (70% cocoa) | 150 g |
| Heavy cream | 100 ml |
| Butter (optional, for shine) | 1 teaspoon |
How To Make Biscuit Cake with Cream and Chocolate:
Step 1: The Crust: Crush the biscuits into fine crumbs using a food processor or a rolling pin. In a bowl, mix the crumbs with the melted butter until it resembles wet sand. Press the mixture firmly into the bottom of a 20/22 cm springform pan. Chill in the fridge for 15/20 minutes.
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Step 2: The Whipped Layer: In a chilled mixing bowl, whip the 300 ml of heavy cream with the powdered sugar and vanilla until soft peaks form.
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Tip: Be careful not to over-whip! You want the cream to be thick enough to hold its shape, but still smooth. If it looks grainy, you’ve gone too far toward making butter.
Step 3: Assemble the Middle: Spread the whipped cream evenly over the chilled biscuit base. Use a spatula to smooth the top, then return the pan to the fridge while you prepare the chocolate.
Step 4: The Ganache: Heat the 100 ml of heavy cream in a small saucepan until it just begins to simmer (don’t let it reach a rolling boil). Pour the hot cream over the chopped dark chocolate. Let it sit for 1/2 minutes to melt, then stir gently until glossy and smooth. Stir in the extra teaspoon of butter if you want a professional-looking shine.
Step 5: The Final Pour: Let the ganache cool for about 5 minutes so it’s not piping hot, then pour it over the cream layer. Tilt the pan to let it spread naturally to the edges.
Step 6: Set and Serve: Refrigerate the cake for at least 2 hours. To serve, run a thin knife around the edge of the pan before opening the springform latch. Use a hot, clean knife to cut neat slices.
