Description
Hungarian Biscuit Cake is a rich, no-bake dessert made with crunchy biscuit pieces coated in a buttery cocoa mixture, shaped into a firm cake or log, and finished with a smooth chocolate glaze.
Ingredients
- 400 g plain tea biscuits or digestive-style biscuits, broken into small pieces
- 200 g unsalted butter
- 150 g granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 200 ml milk
- 1 teaspoon vanilla sugar
- 100 g chopped walnuts, hazelnuts, or almonds (optional)
- 150 g halal-friendly dark or milk chocolate, melted
- 1 tablespoon neutral oil or cream (for glaze)
Instructions
- Crush the biscuits into small pieces, keeping them chunky.
- In a pot, heat butter, sugar, cocoa powder, milk, and vanilla sugar until melted and smooth.
- Place biscuits in a bowl, add nuts if using, and pour the cocoa mixture over. Mix gently.
- Transfer mixture onto parchment or plastic wrap and shape into a log or block. Press firmly.
- Wrap and refrigerate for 4 to 6 hours until firm.
- Melt chocolate with oil or cream, then spread over chilled cake.
- Chill again for 20 to 30 minutes, slice, and serve cold.
Notes
- Do not crush biscuits too finely to keep texture.
- Press mixture tightly to prevent crumbling.
- Add a splash of milk if mixture seems dry.
- Use dark chocolate for less sweetness or milk chocolate for a sweeter taste.
- Toasting nuts enhances flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
