2 packages (about 300–350 g) chocolate tea biscuits or chocolate graham crackers
For the Chocolate Topping
1 cup (170 g) semi-sweet chocolate chips
½ cup (120 ml) heavy cream
1 tablespoon butter (optional, for extra shine)
Instructions
Step 1: Prepare the Custard
In a saucepan, whisk together the sugar, cornstarch, and egg yolks.
Slowly pour in the milk while whisking until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens.
Remove from the heat and stir in the butter and vanilla extract.
Let the custard cool for 5–10 minutes, stirring occasionally.
Step 2: Assemble the Cake
Spread a thin layer of custard on the bottom of a 9×13-inch (23×33 cm) baking dish.
Arrange a layer of chocolate biscuits over the custard.
Spread another layer of custard evenly on top.
Repeat the layers until you have three layers of biscuits and three layers of custard, finishing with custard on top.
Step 3: Make the Chocolate Ganache
Heat the heavy cream until it just begins to simmer.
Pour it over the chocolate chips.
Let it sit for 2 minutes, then stir until smooth.
Stir in the butter if using.
Step 4: Finish the Cake
Pour the chocolate ganache over the top of the cake.
Spread it evenly with a spatula.
Refrigerate for at least 4 hours, or overnight for the best texture.
Serving
Slice into squares and serve chilled.
Garnish with chocolate shavings, cocoa powder, or fresh berries if desired.
Tips
For the best flavor, let the cake chill overnight so the biscuits soften into a cake-like texture.
You can substitute vanilla biscuits for a milder flavor.
Store covered in the refrigerator for up to 4 days.
This no-bake dessert is creamy, rich, and perfect when you need an impressive last-minute treat with minimal effort.
No-Bake Chocolate Biscuit Custard Cake
