Sport slice has been made several times when I wanted something sweet, but without baking and without hassle. This recipe comes together from simple ingredients, without much mess, and for the glaze, you only need a bowl and a little patience to melt the chocolate over steam. The most practical part is that it needs to stay in the fridge, so you can take care of other things while it sets.
Quick info
Total time: about 3 hours (including cooling)
Preparation time: 20-25 minutes
Cooking/baking time: no baking required
Servings: 12-16 slices, depending on the size of the tray and slices
Difficulty: easy
Recipe type: no-bake cake, quick dessert for occasions or snacks
Ingredients
- 500 g plain biscuits (50 dkg)
- 5 tablespoons cocoa
- 200 g Rama margarine (20 dkg)
- 150 g sugar (15 dkg)
- 2 packets vanilla sugar
- 100 ml milk
- 100 ml coffee (liquid, brewed)
- 1 vial/essence of rum
For decoration:
- 100 g chocolate (1 tablet)
- 2 tablespoons oil
Preparation method
1. Crumble the biscuits. You can crush them by hand or with a food processor, depending on how fine you want them. I prefer to leave some larger pieces for a more interesting texture.
2. Place the crushed biscuits in a large bowl. Add the cocoa, sugar, vanilla sugar, melted margarine, milk, coffee, and rum essence. Mix everything very well. At first, it seems a bit liquid, but the biscuits quickly absorb the liquid and the mixture becomes dense.
3. Prepare a large Yena dish or a tray with higher edges. Pour the mixture in and level it with a spoon or by hand to make it as even as possible.
4. Put the tray in the fridge and leave for at least an hour to set the base.
5. Break the chocolate into pieces and place it in a bowl. Add the 2 tablespoons of oil. Melt the chocolate in a bain-marie, stirring occasionally, until it is smooth.
6. Pour the warm glaze over the biscuit mixture, spreading it gently with a spatula or the back of a spoon. Put it back in the fridge and let it set until the chocolate hardens.
7. Cut into slices with a knife dipped in hot water. It’s easier to portion when the glaze is well set.
Why I make the recipe often
It doesn’t require an oven and can be made with ingredients I always have at home. It keeps well in the fridge for a few days, has no eggs or cream, so it’s suitable for days when I don’t want to complicate the kitchen. You can quickly cut it when needed, and the taste of coffee with rum and cocoa is hard to miss.
Tips and variations
Tips
- For biscuits, both popular ones and any plain, unfilled biscuits work.
- The coffee can be strong or weaker, to taste.
- The glaze spreads easily if poured immediately after melting the chocolate.
- If the mixture seems too soft, add 2-3 crushed biscuits.
Substitutions
- Margarine can be replaced with butter if you prefer a richer taste.
- Milk can be swapped for a plant-based drink if you want a vegan version (but the margarine also needs to be vegan).
- The coffee can be omitted; you can use water or additional milk instead, but the taste will not be the same.
- Rum essence can be replaced with a little vanilla essence, but it will be different.
Variations
- You can add 2-3 tablespoons of raisins or chopped nuts to the biscuit mixture.
- For a crunchy texture, leave the biscuits coarsely crushed.
- If you don’t have chocolate, you can make a glaze from cocoa, powdered sugar, and a little water, but the layer won’t be as shiny.
Serving ideas
- It goes well with coffee or as a dessert after a meal.
- You can cut small pieces for festive platters.
- It’s good directly from the fridge, but it softens a bit if left at room temperature.
Frequently asked questions
1. What type of biscuits can I use?
Any plain biscuits without cream work well. If you want a more aromatic taste, you can use digestive biscuits or even leftover homemade biscuits.
2. Do I have to put coffee in the mixture?
Coffee gives the classic flavor, but if you don’t want to or can’t consume it, you can substitute it with milk or water. However, the specific aroma will be lost.
3. What can I use to cut the slice without breaking the glaze?
Use a knife dipped in hot water and wiped dry with each cut. This helps to beautifully section the chocolate layer.
4. Can the cake be frozen?
I do not recommend it because the texture of the biscuits changes after thawing and the chocolate glaze may crack.
5. What do I do if the mixture is too soft or too hard?
If it’s too soft, add a few more crushed biscuits. If it’s too hard, add 1-2 tablespoons of milk or coffee and mix well.
Nutritional values
Estimate for one slice (out of 16): approximately 220-250 kcal, 4-5 g protein, 30-32 g carbohydrates, 10-12 g fat. The content varies greatly depending on the biscuits and chocolate chosen. It has sugar and fats, so it’s a denser dessert, not something for every day.
Storage and reheating
Sport slice keeps well in the fridge, covered, for up to 4-5 days. It doesn’t need reheating; it is served cold or at room temperature. Freezing is not recommended because the texture degrades after thawing. If the glaze sweats on the surface, gently wipe it with a napkin.
Quick info
Total time: about 3 hours (including cooling)
Preparation time: 20-25 minutes
Cooking/baking time: no baking required
Servings: 12-16 slices, depending on the size of the tray and slices
Difficulty: easy
Recipe type: no-bake cake, quick dessert for occasions or snacks
Ingredients
- 500 g plain biscuits (50 dkg)
- 5 tablespoons cocoa
- 200 g Rama margarine (20 dkg)
- 150 g sugar (15 dkg)
- 2 packets vanilla sugar
- 100 ml milk
- 100 ml coffee (liquid, brewed)
- 1 vial/essence of rum
For decoration:
- 100 g chocolate (1 tablet)
- 2 tablespoons oil
Preparation method
1. Crumble the biscuits. You can crush them by hand or with a food processor, depending on how fine you want them. I prefer to leave some larger pieces for a more interesting texture.
2. Place the crushed biscuits in a large bowl. Add the cocoa, sugar, vanilla sugar, melted margarine, milk, coffee, and rum essence. Mix everything very well. At first, it seems a bit liquid, but the biscuits quickly absorb the liquid and the mixture becomes dense.
3. Prepare a large Yena dish or a tray with higher edges. Pour the mixture in and level it with a spoon or by hand to make it as even as possible.
4. Put the tray in the fridge and leave for at least an hour to set the base.
5. Break the chocolate into pieces and place it in a bowl. Add the 2 tablespoons of oil. Melt the chocolate in a bain-marie, stirring occasionally, until it is smooth.
6. Pour the warm glaze over the biscuit mixture, spreading it gently with a spatula or the back of a spoon. Put it back in the fridge and let it set until the chocolate hardens.
7. Cut into slices with a knife dipped in hot water. It’s easier to portion when the glaze is well set.
Why I make the recipe often
It doesn’t require an oven and can be made with ingredients I always have at home. It keeps well in the fridge for a few days, has no eggs or cream, so it’s suitable for days when I don’t want to complicate the kitchen. You can quickly cut it when needed, and the taste of coffee with rum and cocoa is hard to miss.
Tips and variations
Tips
- For biscuits, both popular ones and any plain, unfilled biscuits work.
- The coffee can be strong or weaker, to taste.
- The glaze spreads easily if poured immediately after melting the chocolate.
- If the mixture seems too soft, add 2-3 crushed biscuits.
Substitutions
- Margarine can be replaced with butter if you prefer a richer taste.
- Milk can be swapped for a plant-based drink if you want a vegan version (but the margarine also needs to be vegan).
- The coffee can be omitted; you can use water or additional milk instead, but the taste will not be the same.
- Rum essence can be replaced with a little vanilla essence, but it will be different.
Variations
- You can add 2-3 tablespoons of raisins or chopped nuts to the biscuit mixture.
- For a crunchy texture, leave the biscuits coarsely crushed.
- If you don’t have chocolate, you can make a glaze from cocoa, powdered sugar, and a little water, but the layer won’t be as shiny.
Serving ideas
- It goes well with coffee or as a dessert after a meal.
- You can cut small pieces for festive platters.
- It’s good directly from the fridge, but it softens a bit if left at room temperature.
Frequently asked questions
1. What type of biscuits can I use?
Any plain biscuits without cream work well. If you want a more aromatic taste, you can use digestive biscuits or even leftover homemade biscuits.
2. Do I have to put coffee in the mixture?
Coffee gives the classic flavor, but if you don’t want to or can’t consume it, you can substitute it with milk or water. However, the specific aroma will be lost.
3. What can I use to cut the slice without breaking the glaze?
Use a knife dipped in hot water and wiped dry with each cut. This helps to beautifully section the chocolate layer.
4. Can the cake be frozen?
I do not recommend it because the texture of the biscuits changes after thawing and the chocolate glaze may crack.
5. What do I do if the mixture is too soft or too hard?
If it’s too soft, add a few more crushed biscuits. If it’s too hard, add 1-2 tablespoons of milk or coffee and mix well.
Nutritional values
Estimate for one slice (out of 16): approximately 220-250 kcal, 4-5 g protein, 30-32 g carbohydrates, 10-12 g fat. The content varies greatly depending on the biscuits and chocolate chosen. It has sugar and fats, so it’s a denser dessert, not something for every day.
Storage and reheating
Sport slice keeps well in the fridge, covered, for up to 4-5 days. It doesn’t need reheating; it is served cold or at room temperature. Freezing is not recommended because the texture degrades after thawing. If the glaze sweats on the surface, gently wipe it with a napkin.