No-Bake Chocolate Crunch Cake Recipe (with Biscuits or Rice Cereal)

Ingredients:

For the Cake Base:

• 300g (10.5 oz) digestive biscuits or Marie biscuits (or 3 cups puffed rice cereal)

• 100g (1/2 cup) unsalted butter

• 200g (7 oz) dark chocolate (70% cocoa), chopped

• 100g (3.5 oz) milk chocolate, chopped

• 1/2 cup heavy cream (or condensed milk for a sweeter version)

• 1/2 cup golden syrup or honey (or corn syrup)

• 1 tsp vanilla extract

• 1/2 cup toasted hazelnuts, walnuts, or almonds (optional)

• 1/2 cup mini marshmallows (optional, for texture and fun)

For the Chocolate Coating:

• 200g (7 oz) dark chocolate

• 100g (3.5 oz) milk chocolate

• 2 tbsp neutral oil (e.g., vegetable or coconut) — for glossy finish

• 1/4 cup crushed roasted peanuts or puffed rice for crunch in coating

Step-by-Step Instructions:

Step 1: Prepare the Biscuit Base

1. Crush the biscuits: Place biscuits in a large ziplock bag and crush them with a rolling pin into small pieces (not powder). Alternatively, use puffed rice cereal.

2. Optional: Roughly chop nuts and toast them in a dry pan for 3–5 minutes until fragrant.

3. Optional: Add mini marshmallows to your biscuit bowl for added texture.

Step 2: Make the Chocolate Mixture

1. In a medium saucepan over low heat, add:

   • 100g butter

   • 200g dark chocolate

   • 100g milk chocolate

   • 1/2 cup cream (or condensed milk)

   • 1/2 cup golden syrup (or honey)

2. Stir continuously until fully melted and glossy.

3. Add 1 tsp vanilla extract, then remove from heat.

Step 3: Combine

1. Pour the warm chocolate mixture over the crushed biscuits (or puffed rice) and nuts/marshmallows.

2. Stir well to coat every piece with the chocolate mixture.

Step 4: Mold and Chill

1. Line a loaf pan or rectangular mold with plastic wrap or parchment paper.

2. Pour in the mixture and press it down evenly with a spatula.

3. Cover and refrigerate for at least 4 hours, preferably overnight.

Step 5: Make the Crunchy Chocolate Coating

1. Melt:

   • 200g dark chocolate

   • 100g milk chocolate

   • 2 tbsp neutral oil

   • Optional: stir in 1/4 cup puffed rice or crushed roasted peanuts.

2. Let the coating cool slightly for 5 minutes (not hot but still pourable).

Step 6: Coat the Cake

1. Remove the chilled cake from the mold and place it on a wire rack over a tray.

2. Pour the chocolate coating over the top and sides.

3. Use a spatula or spoon to spread evenly.

4. Refrigerate again for 30 minutes or until set.

Step 7: Slice & Serve

• Use a hot knife to get smooth slices.

• Best served cold with a drizzle of cream or alongside coffee.

️ Serving Suggestions:

• Drizzle with caramel or melted white chocolate.

• Add chopped cherries or cranberries to the base for a fruit twist.

• Serve with whipped cream or vanilla ice cream.

Storage:

• Store in the refrigerator for up to 1 week in an airtight container.

• You can also freeze slices for up to 2 months. Wrap each piece in plastic wrap and store in a freezer bag.