No-Bake Chocolate Cream Biscuit Cake
A dreamy layered dessert with silky chocolate custard and soft milk-soaked biscuits — no oven needed. Quick to assemble and even better made ahead, it's the kind of crowd-pleaser that disappears in minutes.
🛒 Ingredients
12 servings
- 3 tablespoons cornstarch
- 5 tablespoons unsweetened cocoa powder
- 2 eggs, yolks and whites separated
- 1 cup (200 g) granulated sugar
- 1 can (14 oz / 395 g) sweetened condensed milk
- ¾ cup (200 ml) heavy cream
- 1 package Maria biscuits or digestive biscuits (approx. 7 oz / 200 g)
- 1 quart (1 liter) whole milk, plus a splash for soaking biscuits
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Directions
- 1
In a large saucepan off the heat, whisk together the cornstarch, cocoa powder, and sugar until evenly combined.
- 2
Gradually pour in the milk, whisking constantly to prevent lumps from forming.
- 3
Separate the eggs. Set the whites aside. Lightly beat the yolks in a small bowl and stir them into the saucepan mixture.
- 4
Add the sweetened condensed milk and mix until fully incorporated.
- 5
Cook over medium heat, stirring regularly. Once the cream begins to simmer and coat the back of a spoon, lower the heat and keep stirring until smooth and creamy.
- 6
Quickly dip the biscuits in a splash of cold milk and arrange them in a single even layer at the bottom of a large baking dish.
- 7
Pour a generous layer of warm chocolate cream over the biscuits.
- 8
Repeat — biscuit layer then cream layer — until the cream is fully used up.
- 9
Finish with a cream layer on top, then drizzle the heavy cream over for a silky final touch.
- 10
Let cool at room temperature, then refrigerate for at least 2 hours before serving chilled.
💡 Chef's Tip
Make it the night before for the best texture — the biscuits absorb the cream beautifully and become wonderfully soft. Finish with chocolate shavings or a dusting of cocoa powder for an elegant presentation.
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