No Bake Cherry Chocolate Biscuit Cake
Indulge in the luscious decadence of this No Bake Cherry Chocolate Biscuit Cake, a delightful dessert that marries rich, creamy chocolate with the bright, juicy burst of cherries. Perfectly suited for busy schedules, this no-bake recipe requires just 20 minutes of preparation and combines crushed digestive biscuits, dark and milk chocolate, and a touch of sweetened condensed milk for a velvety, indulgent base. Fresh or canned pitted cherries are folded in for a fruity contrast, while a hint of vanilla and a sprinkle of salt enhance every bite. With no oven required, this chilled treat sets in the fridge, making it an easy, crowd-pleasing option for any gathering. Serve it as a stunning centerpiece at your dessert table, and enjoy a slice of this irresistible cake that’s as simple to make as it is delicious.
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Recipe Information
Ingredients
- 300 grams Digestive biscuits
- 200 grams Dark chocolate
- 100 grams Milk chocolate
- 100 grams Unsalted butter
- 150 grams Sweetened condensed milk
- 200 grams Pitted cherries (fresh or canned, drained)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
Break the digestive biscuits into bite-sized pieces and set aside in a large mixing bowl.
In a heatproof bowl, combine the dark chocolate, milk chocolate, unsalted butter, and sweetened condensed milk.
Place the heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water, and stir until the mixture is fully melted and smooth.
Remove the chocolate mixture from the heat and stir in the vanilla extract and salt.
Pour the melted chocolate mixture over the broken biscuits and mix until the biscuits are well coated.
Gently fold in the pitted cherries, ensuring they are evenly distributed throughout the mixture.
Transfer the mixture into the prepared loaf pan and press it down firmly with a spatula to avoid air pockets.
Smooth the top with the back of a spoon or spatula and cover with plastic wrap.
Refrigerate the cake for at least 4 hours or until firm.
Once set, lift the cake out of the pan using the parchment paper overhang and transfer to a cutting board.
Slice into even portions and serve chilled. Store any leftovers in the refrigerator for up to one week.
Nutrition Facts
Calories |
4385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.4 g | 317% | |
| Saturated Fat | 146.4 g | 732% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 2386 mg | 104% | |
| Total Carbohydrate | 498.7 g | 181% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 261.8 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 987 mg | 76% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 2474 mg | 53% | |
*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.
