Chocolate Biscuit Cake

Decadent Chocolate Biscuit Cake with Creamy Chocolate Filling


Chocolate Cream:

3 egg yolks
500 ml milk
125 g sugar
50 g cornflour
75 g unsalted butter
100 g chocolate

42 rectangular biscuits
250 ml milk
100 ml cream
100 g chocolate
50 g butter


For the chocolate cream, whisk together the egg yolks and sugar in a bowl until pale and creamy.
In a saucepan, heat the milk until it just begins to simmer.
Gradually pour the hot milk into the egg yolk mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens.
Dissolve the cornflour in a little water and add it to the saucepan, continuing to stir until the mixture is smooth and thick.
Remove from heat and stir in the butter and chocolate until melted and well combined. Let it cool completely.
For assembly, line a rectangular dish with parchment paper.
Dip each biscuit briefly into milk and layer them on the bottom of the dish until covered.
Spread a layer of chocolate cream over the biscuits.
Repeat the layers until all biscuits and cream are used, finishing with a layer of biscuits on top.
In a saucepan, heat the cream, chocolate, and butter for the ganache, stirring until smooth.
Pour the ganache over the top layer of biscuits, spreading it evenly.
Refrigerate the cake for at least 4 hours or until set.
Once set, slice and serve chilled.

Prep Time: 30 minutes | Chilling Time: 4 hours | Total Time: 4 hours 30 minutes | Servings: 8 servings

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