Chocolate Biscuit Cake

I have made this biscuit and chocolate cream loaf many times, especially when I need an easy, no-bake dessert with simple ingredients. I usually use two loaf pans: a classic metal one and a smaller silicone one. Petit Beurre biscuits are widely available, and I find their texture perfect for this type of dessert. If I have better dark chocolate, even with 75% cocoa, I use it without hesitation – the cream turns out richer and isn’t too sweet.

Quick Info

Total time: about 40 minutes (+ chilling time, minimum 4 hours, ideally overnight)
Servings: 2 loaves (8-10 servings each)
Difficulty: easy, requires attention to the cream

Ingredients

4 packs of Petit Beurre biscuits (4 x 130 g, I use ULKER)
160 g dark chocolate (70-75% cocoa)
250 g brown sugar
150 g butter (82% fat)
700 ml milk
3 eggs
3 heaping tablespoons of all-purpose flour (approx. 75 g)
1 tablespoon rum extract (or good rum for extra flavor)
2-3 drops or teaspoons of rum essence
vanilla (extract, paste, or vanilla sugar, enough to taste)
a pinch of salt

Preparation Method

1. I prepare two loaf pans, lining them with plastic wrap on all sides – it makes it much easier to remove the dessert at the end. I break one pack of biscuits into large pieces and set them aside.

2. From the 700 ml of milk, I heat 400 ml over low heat in a wide saucepan, along with the vanilla and rum essence. I warm it until just before boiling, stirring occasionally.

3. In a bowl, I whisk the eggs with the sugar and a pinch of salt until frothy. I add the flour and beat until well combined. I thin the mixture with the remaining 300 ml of milk, pouring it gradually and mixing well to avoid lumps.

4. When the milk in the saucepan is hot, I pour the egg mixture in a thin stream, whisking continuously. I lower the heat and cook the cream, stirring constantly, especially towards the end, to prevent it from sticking. Once it starts to thicken, I keep it on the heat for another 6-7 minutes until it reaches a consistency like pastry cream.

5. I remove it from the heat and add the butter cut into cubes. I mix until it melts and the cream becomes glossy. I then add the broken chocolate pieces, stirring again until completely dissolved. Finally, I add the rum essence (one tablespoon, no more).

6. I take the crushed biscuits from step 1 and mix them with a cup of hot cream. This results in a thicker paste with biscuit pieces in the cream. I use this mixture to create a layer similar to "biscuit salami." This step is optional but adds a different texture to the base.

7. Assembly: I place a thin layer of the biscuit and cream mixture at the bottom of each loaf pan. On top, I add a layer of plain cream, then a layer of whole biscuits (or roughly broken ones), followed by more cream, and then more biscuits, alternating until I reach the top of the pans. Starting and finishing with cream helps with the presentation and the final slice.

8. I cover the dessert with the overhanging plastic wrap, press it down gently, and refrigerate, ideally overnight. In the morning, I remove it onto a platter and slice it with a long, clean knife, wiping it between cuts.

Why I Make This Recipe Often

This recipe is quick, doesn’t require an oven, and keeps well in the fridge for a few days. It’s versatile: I can easily adapt the ingredients based on what I have at home. Plus, it’s not the kind of dessert that "dries out" or loses its flavor if left overnight. The portions are generous, making it great for guests or for lunchboxes.

Tips and Variations

Tips

- Use a whisk for the cream and don’t leave the saucepan unattended when it starts to thicken. It can easily stick to the bottom.
- Whole biscuits can be arranged both horizontally and vertically for a different visual effect.
- If you have patience, let the loaf chill for at least 6 hours. After a night, the slices cut much cleaner.

Substitutions

- Petit Beurre biscuits can be replaced with any plain biscuits, even digestive or popular ones.
- Milk chocolate can be used, but the cream will be sweeter and less intense.
- Butter can be replaced with high-fat margarine, but the taste will suffer.

Variations

- You can add grated orange or lemon zest to the cream.
- For texture, you can sprinkle chopped nuts between the layers.
- If you want a kid-friendly version, omit the rum.

Serving Ideas

- The slices can be dusted with cocoa or powdered sugar.
- It is best served cold, possibly with fresh fruit on the side.
- For special occasions, you can glaze the loaf with melted chocolate.

Frequently Asked Questions

Do I need to scald the biscuits with milk?
No. The biscuits soften enough from the cream while chilling.

Can the cream be made without eggs?
You can try a quick cream with cornstarch instead of eggs and flour, but the texture and taste won’t be the same.

How long does the dessert last in the fridge?
3-4 days without issues, well covered with plastic wrap.

Can I freeze the loaf?
I do not recommend it. The biscuits become crumbly, and the cream changes texture upon thawing.

Nutritional Values (per slice, approximately 80 g)

Calories: ~250 kcal
Carbohydrates: 32 g
Protein: 4 g
Fat: 12 g
Carbohydrates mainly from biscuits and sugar, with fat from butter and chocolate. For smaller or larger portions, adjust proportionally.

Storage and Reheating

The chocolate cream biscuit loaf should be kept in the fridge, well covered. It does not need reheating and is served directly cold. If you slice it all at once, place the slices on a platter and cover with plastic wrap to prevent them from absorbing odors or drying out on the surface.

From this quantity, two loaves will come out. I had a smaller silicone mold and a larger regular one. The loaf molds will be lined with cling film. 1. We put the milk (400 ml from the total) in which we have added vanilla and rum essence on low heat in a wide pot. 2. We mix the eggs with the sugar and then with the flour until we get a creamy composition. We add the remaining milk (300 ml) and mix well. 3. We pour the composition in a thin stream over the heated milk. We stir until the cream thickens and keep it on the heat for 6 or 7 minutes, being careful not to let it stick (for this, we stir from time to time). 4. We take the pot off the heat and add the butter in pieces and then the chocolate, mixing again until they melt and the cream becomes homogeneous. We add the rum and mix. 5. I crushed a pack of biscuits and mixed it with a cup of cream (from the total amount). A biscuit salami filling will form (this is for a more special appearance, but it's optional). 6. Assembly: At the bottom of the mold, we place the first layer of biscuit salami, then a layer of cream. We put a row of biscuits and a row of chocolate cream and do this until we reach the edge of the mold. I only proceeded like this with one loaf... the other loaf was made only of biscuits and cream. Wrap the loaf in cling film and let it chill for a few good hours... if you can forget about it overnight, it's even better. The next day, turn it out onto a platter, slice it, and serve it to your liking and inspiration... it's magical :)

 Ingredients: 4 packs of Petite Beurre biscuits (130 g per pack, small biscuits, I used ULKER) 160 g dark chocolate (I used Heidi 75% cocoa) 250 g brown sugar 150 g butter 700 ml milk 3 eggs 3 tablespoons of flour 1 tablespoon of rum 2 or 3 drops of rum essence vanilla a pinch of salt

 Tags:  chocolate biscuit cake