I have made this cookie and chocolate cake many times because it's quick and requires easily accessible ingredients. I usually make it when I need something sweet without much effort, especially on hot days when I don't feel like turning on the oven. The only thing I need to be careful about is not to use all the milk in the cream, but to save a cup for the whipped cream.
Quick Info
Total time: about 1 hour and 15 minutes (including chilling time)
Preparation time: 15 minutes
Cooking time: 5 minutes
Servings: 8-10, depending on portion size
Difficulty: easy
Recipe type: quick dessert, no-bake cake
Ingredients
1 liter milk
2 packs plain biscuits
2 milk chocolates (standard size, not very large)
2 tablespoons cocoa powder (sifted is ideal)
5 tablespoons sugar
3 tablespoons cornstarch
whipped cream for topping (can be made from heavy cream or store-bought)
Instructions
1. From the liter of milk, set aside one cup for the whipped cream. You will use the rest (about 750 ml) for the cream.
2. Mix the cornstarch with the cold milk in a saucepan, making sure there are no lumps. This is important; otherwise, the cream won't be smooth.
3. Place the saucepan over medium heat. Add the broken chocolate pieces, sifted cocoa, and sugar. Stir constantly to prevent sticking. In about 5 minutes, the mixture will start to thicken. It should reach a consistency similar to a not-too-thick cream.
4. Meanwhile, crush the biscuits by hand. They should not be powdered but in irregular pieces, about 1-2 cm in size.
5. When the cream is ready, remove it from the heat and add the crushed biscuits directly into it. Gently mix with a spoon to coat all the pieces with cream.
6. Pour the mixture into a smaller tray or separate containers. I have often placed it in 1-liter ice cream boxes, but it can also go in a regular cake pan.
7. Whip the cream with the reserved cup of milk if you are using heavy cream. If you are using store-bought whipped cream, skip this step.
8. Spread the whipped cream over the biscuit and cream mixture. Level it off with a spatula or spoon.
9. You can grate some chocolate on top for decoration if you like.
10. Refrigerate for at least an hour before serving.
Why I make this recipe often
It’s one of the simplest no-bake cakes. I use ingredients that I always have at home. I like that it’s ready quickly and keeps well in the fridge, so I can prepare it in advance. The chocolate flavor is intense, and the biscuits don’t get too soggy.
Tips and Variations
Tips
- If you don't have cornstarch, I don't recommend using flour – the texture won't be as smooth.
- Don't leave the cream on the heat for too long, as it can stick or become too thick.
- Stir constantly when adding the chocolate and cocoa to ensure even melting.
Substitutions
- Milk chocolate can be replaced with dark chocolate if you want a more intense flavor.
- You can use popular biscuits or any plain, unsweetened biscuits.
- For whipped cream, any type is suitable, whether homemade from heavy cream or store-bought.
Variations
- You can add a thin layer of tart jam between the biscuit cream and whipped cream.
- You can include some chopped nuts in the cream if you have them on hand.
- You can sprinkle cocoa powder or chocolate flakes on top after it has chilled.
Serving Ideas
- It can be cut into cubes or served with a spoon directly from the container.
- It can be served with fresh fruit on the side, especially berries.
- For a more festive look, decorate with grated chocolate or a few reserved biscuit pieces.
Frequently Asked Questions
Can I use whole grain biscuits?
Yes, but the texture and taste will be slightly different. Plain biscuits soak up moisture more evenly, while whole grain biscuits may retain a crunchier texture.
Can it be made without cornstarch?
You can try using a gelling agent or more chocolate, but the texture won't be as creamy. Flour is not recommended for this recipe.
How do I know when the cream is ready on the stove?
It will begin to thicken and bubble like a pudding cream. This takes about 5 minutes over medium heat, stirring continuously.
Do I need to cool the cream before adding the biscuits?
No, you can add them directly into the hot cream. If you want crunchier pieces, you can let the cream cool for 5-10 minutes.
How long does it last in the fridge?
It keeps well for 2-3 days when covered.
Nutritional Values
The values are approximate for one serving (out of 10): about 300-350 kcal.
Carbohydrates: 45-50 g
Fats: 10-14 g (depending on how much whipped cream is added)
Proteins: 5-6 g
The cream has enough sugar, and the biscuits and chocolate add carbohydrates and fats. The calories increase if you use more whipped cream or chocolate.
Storage and Reheating
It can be stored in the fridge, covered, for at least 2-3 days. It does not freeze well; the texture of the biscuits changes. It is served cold and does not need reheating. If it sits too long in the fridge, the biscuits become softer but do not fall apart completely.
Quick Info
Total time: about 1 hour and 15 minutes (including chilling time)
Preparation time: 15 minutes
Cooking time: 5 minutes
Servings: 8-10, depending on portion size
Difficulty: easy
Recipe type: quick dessert, no-bake cake
Ingredients
1 liter milk
2 packs plain biscuits
2 milk chocolates (standard size, not very large)
2 tablespoons cocoa powder (sifted is ideal)
5 tablespoons sugar
3 tablespoons cornstarch
whipped cream for topping (can be made from heavy cream or store-bought)
Instructions
1. From the liter of milk, set aside one cup for the whipped cream. You will use the rest (about 750 ml) for the cream.
2. Mix the cornstarch with the cold milk in a saucepan, making sure there are no lumps. This is important; otherwise, the cream won't be smooth.
3. Place the saucepan over medium heat. Add the broken chocolate pieces, sifted cocoa, and sugar. Stir constantly to prevent sticking. In about 5 minutes, the mixture will start to thicken. It should reach a consistency similar to a not-too-thick cream.
4. Meanwhile, crush the biscuits by hand. They should not be powdered but in irregular pieces, about 1-2 cm in size.
5. When the cream is ready, remove it from the heat and add the crushed biscuits directly into it. Gently mix with a spoon to coat all the pieces with cream.
6. Pour the mixture into a smaller tray or separate containers. I have often placed it in 1-liter ice cream boxes, but it can also go in a regular cake pan.
7. Whip the cream with the reserved cup of milk if you are using heavy cream. If you are using store-bought whipped cream, skip this step.
8. Spread the whipped cream over the biscuit and cream mixture. Level it off with a spatula or spoon.
9. You can grate some chocolate on top for decoration if you like.
10. Refrigerate for at least an hour before serving.
Why I make this recipe often
It’s one of the simplest no-bake cakes. I use ingredients that I always have at home. I like that it’s ready quickly and keeps well in the fridge, so I can prepare it in advance. The chocolate flavor is intense, and the biscuits don’t get too soggy.
Tips and Variations
Tips
- If you don't have cornstarch, I don't recommend using flour – the texture won't be as smooth.
- Don't leave the cream on the heat for too long, as it can stick or become too thick.
- Stir constantly when adding the chocolate and cocoa to ensure even melting.
Substitutions
- Milk chocolate can be replaced with dark chocolate if you want a more intense flavor.
- You can use popular biscuits or any plain, unsweetened biscuits.
- For whipped cream, any type is suitable, whether homemade from heavy cream or store-bought.
Variations
- You can add a thin layer of tart jam between the biscuit cream and whipped cream.
- You can include some chopped nuts in the cream if you have them on hand.
- You can sprinkle cocoa powder or chocolate flakes on top after it has chilled.
Serving Ideas
- It can be cut into cubes or served with a spoon directly from the container.
- It can be served with fresh fruit on the side, especially berries.
- For a more festive look, decorate with grated chocolate or a few reserved biscuit pieces.
Frequently Asked Questions
Can I use whole grain biscuits?
Yes, but the texture and taste will be slightly different. Plain biscuits soak up moisture more evenly, while whole grain biscuits may retain a crunchier texture.
Can it be made without cornstarch?
You can try using a gelling agent or more chocolate, but the texture won't be as creamy. Flour is not recommended for this recipe.
How do I know when the cream is ready on the stove?
It will begin to thicken and bubble like a pudding cream. This takes about 5 minutes over medium heat, stirring continuously.
Do I need to cool the cream before adding the biscuits?
No, you can add them directly into the hot cream. If you want crunchier pieces, you can let the cream cool for 5-10 minutes.
How long does it last in the fridge?
It keeps well for 2-3 days when covered.
Nutritional Values
The values are approximate for one serving (out of 10): about 300-350 kcal.
Carbohydrates: 45-50 g
Fats: 10-14 g (depending on how much whipped cream is added)
Proteins: 5-6 g
The cream has enough sugar, and the biscuits and chocolate add carbohydrates and fats. The calories increase if you use more whipped cream or chocolate.
Storage and Reheating
It can be stored in the fridge, covered, for at least 2-3 days. It does not freeze well; the texture of the biscuits changes. It is served cold and does not need reheating. If it sits too long in the fridge, the biscuits become softer but do not fall apart completely.