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Make Eggless Biscuit and Chocolate Cake at home (without baking)

January 2nd, 2008 Print This Post Print This Post Email This Post Email This Post

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How do you take a packet of biscuits and make them happy? By making them into a art of a grand cake! If you thought that biscuits were meant to be eaten only with tea, then this recipe below for Eggless Biscuit and Chocolate Cake is going to change that opinion.

This cake is perfect for vegetarian as it uses no eggs . Also this doesn’t use baking to make the cake, this gives you more reason to try it today.

Eggless Biscuit Chocolate Cake

Biscuit Chocolate Cake - Indian recipes

Photo by anakponti (Photo not of actual recipe)

Recipe  Follows below

Eggless Biscuit Chocolate Cake Recipe

Ingredients

  • One or two packets of Biscuits (Parle – G or Marie)
  • About 1 1/2 to 2 cups of Chocolate – 350 grams of chocolate
  • 100 grams of butter
  • Condensed Milk- One cup

    Method

    1. Put about one cup of chocolate, butter, and the contents of one can of condensed milk in a double boiler.
    2. Stir.
    3. Melt over medium heat.
    4. Remove it from the heat.
    5. Stir in an amount between one, and one and a half packets of biscuits. Break / crush / stir in the biscuits. More crumbs from more biscuits gives a firmer cake; fewer crumbs or biscuits gives you a gooey cake with lumps of biscuits in it.
    6. Line a Cake tin with aluminum foil or clingfilm – or use one of those tins with a loose bottom. Tip the chocolate biscuitey mixture into the tin and smooth so it is roughly level.
    7. Stick it in the fridge to chill for 4 – 6 hours, or more.
    8. Remove from pan. When chilled and firm, turn the cake out onto a plate.
    9. Melt the rest of chocolate, and pour or spread it onto the top of the cake. You may like to use some white chocolate to create a pattern or write a greeting on top.
    10. Eat!

    Notes:

    • Use digestive biscuits for a softer cake, or rich teas for a harder cake. You could try ginger biscuits or something different to give it some pizazz.
    • You may also like to add raisins, marshmallows or sultanas, and possibly a dash of a flavored liqueur.
    • Using a siliconce cake pan and pushing the biscut in from the edges will make your cake smoother.
    • If you’ve crushed your biscuits finely and chilled your cake so it’s very cold, the cake can be extremely difficult to cut through, so be warned!
    Article adapted with permission from wikiHow, a collaborative writing project to build the world’s largest, highest quality how-to manual.

    Helpful Links:

    Indian Cake Recipes – From Indian Food Kitchen Main website

    Indian Cookies Recipes

    Find more Cake Recipes from this blog

    Cake and Dessert Videos

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    11 comments ↓

    #1 Abhijeet on 05.08.08 at 1:15 am

    wow Chocolate Cake i am lovinit

    #2 preeti on 06.12.08 at 1:31 am

    hi this is preeti from india i love choclate cakes please if possible then send me the different types of cakes on my e-mail id. this cake is too tasty and delicious.

    #3 priyanka on 03.10.09 at 7:18 am

    That’s delicious. Good. Keep on giving other reciepies of biscuit cake.

    #4 ankita panjwani on 04.01.09 at 4:07 am

    pls mail me more all the recepies of baking and deserts

    #5 Rosh on 04.11.09 at 3:09 am

    @thanks all

    #6 Dipika on 07.26.09 at 4:31 am

    It is a good recipe!

    #7 manjiri on 07.26.09 at 10:53 pm

    that was very delicious. pls send more of such recipes

    #8 aishwarya on 02.04.10 at 11:24 pm

    wav!superb!pls send me more eggless choco cake recipes

    #9 sonia on 05.05.10 at 6:50 am

    TARTA DE ZANAHORIA SIN HORNO

    Ingredientes:

    · ½ kg. de zanahorias
    · 200gr. de coco
    · 175gr. de azúcar
    · 10 bollos suizos o pan de leche
    · Un chorreón de coñac, brandi o vino dulce.

    Elaboración:

    Pelamos y cortamos a trozos grandes las zanahorias, las ponemos a cocer en un poco de agua hasta que estén blandas.
    Una vez cocidas las pasamos por el pasapurés, las ponemos en un bol y le ponemos el azúcar, el coco rallado menos un poco que reservamos para después decorar la tarta y el chorreón de coñac lo mezclamos todo muy bien, nos quedara una crema espesa.
    Cortamos los bollos en tres partes longitudinalmente y vamos poniendo en un molde de unos 24 cm. de forma que la primera capa sea la parte de arriba de los bollos puesta boca abajo, cubrimos toda la base, encima ponemos una capa de la crema de zanahorias y coco, continuamos con otra capa de bollos, otra de crema y finalizamos con otra de bollos, lo apretamos bien con las manos y le ponemos un plato encima con algo de peso y lo metemos en la nevera.
    Al día siguiente lo desmoldamos dándole la vuelta y lo cubrimos con el resto de coco rallado que habíamos reservado

    #10 Himani on 05.09.10 at 10:52 pm

    Hi,

    I made this cake (3 times) and finally got it right and it tastes soooooo delicious. THANK YOU SO MUCH :) :) .. if you have any other vegetarian dessert recipe could you please post it?

    Thanks

    #11 neha on 08.15.10 at 5:24 am

    its a gud recipe if u people hv more eegless recipes do mail me

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