This no-bake Biscuit Cake with Cream and Chocolate is a refined dessert that feels like a cross between a decadent chocolate tart and a classic icebox cake. Using Marie biscuits for the base adds a delicate, slightly toasted flavor that perfectly balances the richness of the dark chocolate ganache. It’s an ideal “impressive yet easy” dessert for dinner parties—no oven required, and it looks stunning when sliced.
Ingredients
Cake Base
Tea biscuits (plain or Marie) – 200 g
Unsalted butter, melted – 100 g
Cream Filling
Heavy cream – 300 ml
Powdered sugar – 3 tbsp
Vanilla extract – 1 tsp
Chocolate Ganache
Dark chocolate (70% cocoa) – 150 g
Heavy cream – 100 ml
Butter (optional, for shine) – 1 tsp
Instructions
Step 1: Make the Base
