No-Bake Chocolate Biscuit Cake with Toasted Hazelnuts
A rich, no-bake chocolate cake featuring crunchy toasted hazelnuts and crunchy biscuit pieces bound in a smooth chocolate ganache. This mediterranean-inspired desserts ready in about 20 minutes layers dark chocolate, unsalted butter, heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 330 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz dark chocolate
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 150 g, roughly chopped digestive biscuits
- 1/2 cup, toasted and chopped hazelnuts
- 1/4 tsp sea salt flakes
Instructions
- Step 1: Toast 1/2 cup chopped hazelnuts in a dry skillet over medium heat for 5 minutes, stirring frequently until fragrant and golden; set aside to cool.
- Step 2: Chop 8 oz dark chocolate into small pieces. In a medium saucepan, combine 6 tbsp unsalted butter, 1/2 cup heavy cream, and 1/4 cup granulated sugar. Heat over low, stirring constantly until butter melts and mixture is smooth and slightly thickened.
- Step 3: Remove from heat and stir in chopped dark chocolate and 1 tsp vanilla extract until fully melted and smooth.
- Step 4: Fold in 150 g roughly chopped digestive biscuits and the toasted hazelnuts along with 1/4 tsp sea salt flakes, mixing gently to coat evenly with the chocolate mixture.
- Step 5: Line a 7-inch round cake pan with parchment paper and pour the mixture in, pressing gently to level the top.
- Step 6: Refrigerate for at least 4 hours until firm. Remove from pan, slice, and serve chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Chocolate Biscuit Cake with Toasted Hazelnuts take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Chocolate Biscuit Cake with Toasted Hazelnuts?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Chocolate Biscuit Cake with Toasted Hazelnuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate Biscuit Cake with Toasted Hazelnuts for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Chocolate Biscuit Cake with Toasted Hazelnuts?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
