Gluten-Free Chocolate Biscuit Cake
Indulge your sweet tooth with this irresistible Gluten-Free Chocolate Biscuit Cake, a no-bake dessert that's as easy to make as it is delicious. Perfectly suited for gluten-free diets, this recipe transforms crunchy gluten-free digestive biscuits into a decadent treat with the help of velvety dark chocolate, rich heavy cream, and a splash of golden syrup for subtle sweetness. Optional chopped nuts add a delightful crunch, while vanilla extract enhances the depth of flavor. Prepared in just 20 minutes and chilled to perfection, this fuss-free cake delivers a crowd-pleasing dessert that's ideal for parties, celebrations, or a casual afternoon treat. Slice it up and enjoy every creamy, chocolatey bite!
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Recipe Information
Ingredients
- 200 g Gluten-free digestive biscuits
- 250 g Dark chocolate (70% cocoa)
- 100 g Unsalted butter
- 4 tbsp Golden syrup
- 120 ml Heavy cream
- 1 tsp Vanilla extract
- 50 g Chopped nuts (optional)
Instructions
1. Line a 9-inch round cake pan with parchment paper and lightly grease it with butter to prevent sticking.
2. Roughly break the gluten-free digestive biscuits into small pieces, roughly the size of almonds, and place them in a large mixing bowl. Add the optional chopped nuts if using.
3. In a saucepan over low heat, melt the unsalted butter, golden syrup, and heavy cream together, stirring occasionally until smooth and combined.
4. Break the dark chocolate into pieces and add it to the saucepan. Stir continuously until the chocolate is fully melted and the mixture is glossy. Remove from heat.
5. Stir in the vanilla extract into the chocolate mixture to combine.
6. Pour the chocolate mixture over the broken biscuit pieces and gently stir with a spatula until all the biscuit pieces are thoroughly coated in the chocolate.
7. Transfer the chocolate-coated biscuit mixture into the prepared cake pan. Press down firmly with the back of a spoon to compact the mixture evenly in the pan.
8. Refrigerate the cake for at least 3 hours, or until fully set.
9. Once set, remove the cake from the pan and transfer to a serving plate. Slice and serve chilled.
10. Store any leftovers in the refrigerator, covered, for up to one week.
Nutrition Facts
Calories |
4118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.1 g | 385% | |
| Saturated Fat | 151.3 g | 756% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 327.5 g | 119% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 184.0 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 2392 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
