Chocolate No-Bake Biscuit Cake

This chocolate no-bake biscuit cake, without gelatin, is a lifesaver for homemakers when there’s no time for complex desserts. Moreover, it’s a perfect combination of the flavor of chocolate biscuits used as the base with a curd-cream filling that holds its shape well, even without gelatin.

Cooking time: 30 minutes.

Servings: 4.

Calories: 323 kcal per 100 grams.

Ingredients

For the base of a chocolate cake (approximate weight – 1 kg):

• cocoa-flavored shortbread biscuits – 170 g;
• butter 82.5% – 50 g;
• milk – 20-30 ml.

For the cream:

• soft curd (smooth, without granules) – 400 g;
• sour cream – 100 g (natural yogurt can also be used);
• powdered sugar – 80 g;
• vanillin – 1.5 g;
• soft butter 82.5% – 150 g.

For decoration:

• chocolate – 50 g.

You can purchase soft curd in the store or make it in advance from 2 liters of kefir, which has been left in the freezer overnight.

Cooking

(If you’re using store-bought curd, skip the first 4 steps.)

1. Freeze the kefir, then remove it from the packaging. Place the frozen kefir in a colander lined with 4 layers of cheesecloth.

2. After it thaws, hang the cheesecloth bundle for 4 hours, allowing the whey to drain into a separate container.

3. To make the curd denser, leave it under light pressure for a couple more hours.

4. Remove the soft curd from the cheesecloth – it should weigh around 400 g. You can use the leftover whey for pancakes, pies, etc.

5. The fastest way to crush the biscuits is in a chopper. If you don’t have one, place the biscuits in a bag and crush them with a rolling pin.

6. Add the warmed butter to the biscuit crumbs and mix until smooth.

7. Next, add milk. The base should be pliable but still crumble slightly when pressed.

8. Line the sides of the form with silicone strips or pastry film. Form diameter: 18 cm. Press the biscuit base into the form evenly and refrigerate.

9. Meanwhile, prepare the cream. Combine the curd with sour cream.

10. Blend everything with a blender until silky smooth.

11. Separately, beat the soft butter with vanilla and powdered sugar until light and fluffy.

12. Add half of the curd mixture and mix again.

13. Then, combine everything with the remaining curd.

14. Spread the cream over the prepared biscuit base.

15. Grate the chocolate.

16. Sprinkle the cake with the chocolate and refrigerate again.

17. After about 2 hours, remove the side film and your cake is ready to serve with tea.

This quick-to-make chocolate no-bake biscuit cake without gelatin can be varied by adding berries such as strawberries, cherries, or raspberries to the cream. However, even without any filling, this easy dessert is delightful—moderately sweet, with an airy, not overly rich cream and a biscuit base, complemented by chocolate shavings on top.

Try it and enjoy your meal!