Biscoff Chocolate Biscuit Cake
User Reviews
4.7
27 reviews
Excellent
Biscoff Chocolate Biscuit Cake
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This Biscoff Chocolate Biscuit Cake is such a delicious no bake treat! You just need a handful of ingredients to make this chocolate fridge cake – just beware, it is highly addictive :)
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Ingredients
For the biscuit cake
- 1 pack (230g / 3 ½ cups) Lotus Biscoff biscuits or Digestive biscuits
- 400 g (14oz / 2 ½ cups) dark chocolate chips or chocolate bar, cubed
- 300 g (½ cup) sweetened condensed milk
- 165 g (½ stick) unsalted butter , cubed
To decorate (optional)
- 4 tbsp smooth Biscoff spread
- 4 Lotus Biscoff cookies
Instructions
- Line a small loaf tin with baking paper, letting the edges of the paper hang over the edges of the tin.
- Break the biscuits up into a bowl. You want smallish pieces, but not so small that you end up with crumbs.
- Put the chocolate and butter in a bowl and microwave for 30 second bursts until the butter melts. Alternatively you can do it over a pan of barely simmering water (double boiler method).
- Leave to stand for a couple of minutes, then stir until the chocolate is melted and smooth.
- Stir in the condensed milk.
- Pour the melted chocolate over the biscuit pieces then stir gently until they are combined.
- Transfer the chocolate biscuit mixture into the prepared tin and press down firmly so that it’s level and packed into the tin.
- Scrape any chocolate still in the bowl over the top and level. Place it in the fridge overnight so that the biscuit cake sets.
- The following day, lift the cake out of the tin using the overhanging paper and transfer to a plate.
- Microwave four tablespoons of smooth Biscoff Spread for 30 seconds and stir. Drizzle this over the cake, letting it drip down the sides. Decorate with Lotus Biscoff biscuits (this step is optional).
- Run a sharp knife under hot water and cut thin slices of the cake to serve.
Notes
- Storing and Freezing
- This fridge cake will keep for up to a week or longer in the fridge. It’s not suitable for storing at room temperature, especially on a hot day. Simply cut a small slice whenever you fancy a treat! I have to warn you that this is a very rich dessert – best enjoyed sparingly! You can also freeze the cake, whole or in slices if you like. It will keep for up to three months in the freezer. Thaw overnight in the fridge before slicing and serving, or take out of freezer and leave at room temperature until soft enough to slice.
Nutrition Information
Show Details
Calories
183kcal
(9%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
38mg
(13%)
Sodium
38mg
(2%)
Potassium
96mg
(3%)
Sugar
14g
(28%)
Vitamin A
410IU
(8%)
Vitamin C
1mg
(1%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 38mg | 13% |
| Sodium | 38mg | 2% |
| Potassium | 96mg | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
27 reviews
Excellent
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