No-bake biscuit cake recipe

Calories
220

Fat
29.2g

Saturates
12g

Protein
1.3g

Carbs
11g

Sugars
16g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

No-bake biscuit cake

About

Pretty colours and choccie layers make it a particular favourite with the little ones

Ingredients

Method

Line the loaf pan with aluminium foil. Break the chocolate into small pieces and melt in a medium saucepan along with the coconut fat over a low heat. Stir constantly.
When completely melted, add the cream, sugar and vanilla extract and stir until smooth.
Spread a thin layer of chocolate over the bottom of the pan (about ¼ inch) and layer biscuits across the chocolate making sure the biscuits don’t touch the sides. Pour another ¼ inch of chocolate across the biscuits and layer biscuits on top. Repeat until the loaf pan is full or you run out of chocolate, making sure you end on a chocolate layer.
Cover with a sheet of plastic wrap and refrigerate for at least three hours.
Remove from the fridge, pull the plastic wrap off and turn it over onto a rectangular plate. Peel the foil and slice and serve.