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Chocolate Biscuit Cake with Pistachio Cream Filling

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This Chocolate Biscuit Cake with Pistachio Cream Filling is a simple, no-bake dessert that combines the richness of cocoa with the crunch of biscuits and the creamy texture of whipped cream. It’s an ideal recipe for those who want to make a delicious treat without the need for baking. The pistachio powder adds a lovely nutty flavor and a touch of elegance to the dish. Perfect for gatherings, parties, or even a special family treat, this cake is easy to make and will surely impress your guests.

Full Recipe:
Ingredients:
For the Biscuit Base:

Biscuits – 2 packs (around 300 g total, or your favorite brand of tea biscuits)
Melted butter – 3 tablespoons
Cocoa powder – 3 tablespoons
Milk – 1.5 cups (around 350 ml)
For the Cream Filling:

Whipped cream powder – 1 pack
Milk – 1 tea glass (about 120 ml)
Pistachio powder – for garnish and interior filling, around 2 tablespoons or more as desired
Step-by-Step Instructions:

Step 1: Prepare the Biscuit Base

Crush the Biscuits: Start by crushing 2 packs of biscuits into fine crumbs. You can do this by placing them in a ziplock bag and using a rolling pin to crush them, or you can use a food processor for a finer crumb.
Mix the Crumbs with Cocoa and Butter: In a large mixing bowl, add 3 tablespoons of melted butter and 3 tablespoons of cocoa powder to the crushed biscuits. Stir the ingredients until they are well combined, and the mixture has a crumbly texture.
Add Milk: Gradually pour in 1.5 cups of milk, mixing continuously until the biscuit mixture becomes soft and sticky. The consistency should be firm but malleable enough to shape and hold together.
Form the Cake Base: Press the biscuit mixture into the base of a round or rectangular cake tin lined with parchment paper. Use a spatula or the back of a spoon to spread the mixture evenly, ensuring a flat and smooth surface. Place the tin in the fridge to chill and set while you prepare the cream filling.
Step 2: Prepare the Whipped Cream Filling

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