Ingredients
For the base:
- 2 packets plain tea biscuits (like Marie or Digestive), broken into small pieces
- ½ cup chopped walnuts or almonds (optional)
- ¼ cup desiccated coconut (optional)
For the chocolate sauce:
- 1 cup sweetened condensed milk
- 3 tbsp unsweetened cocoa powder
- ¼ cup sugar (adjust to taste)
- ¼ cup water
- 3 tbsp butter or margarine
- 1 tsp vanilla extract
🧊 Optional toppings:
- Melted chocolate for drizzling
- Crushed nuts
- Shredded coconut
- Sprinkles
Instructions
- Prepare the pan:
- Line a square or rectangular dish (8×8 inch or similar) with parchment paper or plastic wrap. This makes it easier to remove the cold cake later.
- Make the chocolate sauce:
- In a saucepan over medium heat, add condensed milk, cocoa powder, sugar, and water.
- Whisk constantly until smooth and slightly thickened (about 5–6 minutes).
- Stir in butter and vanilla. Remove from heat once the mixture is smooth and glossy.
- Assemble the cake:
- In a large bowl, mix broken biscuits, nuts, and coconut (if using).
- Pour the warm chocolate sauce over the biscuit mixture and mix until all pieces are well coated.
- Shape and chill:
- Transfer the mixture to the lined pan and press it down firmly with a spatula or the back of a spoon to compact it.
- Smooth the top and cover with plastic wrap.
- Refrigerate for at least 3–4 hours or until fully set (overnight is ideal).
- Serve:
- Once set, remove from the pan, slice into squares or bars.
- Drizzle with melted chocolate or sprinkle with toppings if desired.
Enjoy your rich, fudgy, no-bake eggless cold cake! Let me know if you’d like a vegan version or nut-free variation!