- Place sugar, cocoa powder, water, and butter in a small pot. Place the pot on the stove, on medium heat, and bring the mixture to a boil. Simmer the syrup for about 7 minutes, mixing constantly. Remove from the stove and let the mixture cool for 10 minutes. Toast the walnuts: Add the walnuts to a skillet and toast over medium heat until browned and fragrant. Remove from heat and allow them to cool. Chop them. Assemble The Cake: Add the toasted chopped walnuts, the rum flavor, the vanilla, and the dried fruits to the syrup. Set aside. Meanwhile, break the graham crackers into small pieces and place them in a big bowl. Pour the chocolate mixture over the crackers and mix all until the crackers are coated. Place the mixture into a springform pan and press it down to become compact. Refrigerate for an hour. Chocolate Ganache: In a small pot, bring the heavy cream to a boil, remove it from the stove and add the chopped chocolate. Mix the combination until the chocolate is completely melted and mixed with the heavy cream. Pour the chocolate ganache over the cake and spread it with a spatula. Refrigerate for 3-4 hours. Remove the springform and place the cake on a platter. Decorate with grated chocolate. Cut and serve.
No bake chocolate biscuit cake
#myrecipe
By Chandana Guptha
Jan, 30th
563
Servings
4 persons
Cook Time
40 minutes
Ingredients
10
- 12
Ingredients
- Biscuit
- Walnuts
- Dried fruits
- Sugar
- Cocoa powder
- Water
- Butter
- Vanilla extract
- Rum flavor
- Chocolate ganache
- Heavy cream
- Chocolate
