Description
This No-Bake Eggless Cold Cake—a chocolate biscuit cake inspired by Middle Eastern flavors—is a rich, chilled dessert made with tea biscuits and a velvety chocolate milk base. Perfect with tea or coffee and completely egg-free!
Ingredients
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2 packets (about 300g) plain tea biscuits (like Marie or digestive)
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1 1/2 cups (360ml) milk
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3 tbsp cocoa powder
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1/2 cup (100g) sugar (adjust to taste)
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2 tbsp cornstarch (for thickness)
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1 tsp vanilla extract
Instructions
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Prepare the Chocolate Mixture:
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In a saucepan, whisk together the milk, cocoa powder, sugar, and cornstarch until smooth.
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Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency.
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Remove from heat and stir in the vanilla extract. Let it cool slightly.
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Layer the Cake:
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In a loaf pan or square dish lined with parchment or plastic wrap, spread a thin layer of the chocolate mixture.
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Add a layer of biscuits on top, breaking them to fit as needed.
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Continue layering chocolate and biscuits, ending with a chocolate layer on top.
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Chill:
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Cover and refrigerate for at least 4–6 hours, or overnight, until set and firm.
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Serve:
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Turn out onto a serving plate, slice, and serve chilled.
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Optionally, garnish with chocolate shavings, nuts, or a drizzle of melted chocolate.
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Notes
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Adjust sugar based on the sweetness of the biscuits and personal preference.
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You can add a layer of chopped nuts or shredded coconut for texture.
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Use plant-based milk for a dairy-free version.