This is a simple and delicious cake that you need to try next time you are craving a chocolate cake. It is made with no flour no egg no oven or microwave but you will still get a beautiful chocolate cake out of it. You will need 200 grams of dark chocolate, cut the chocolate into small chunks then place them in a large mixing bowl.
In a saucepan add 400ml of heavy cream or coconut milk and place it over medium heat stirring it as it starts to heat, once the milk is just about to start boiling, remove it from the heat and pour it over the chocolate chunks in the mixing bowl. With a spatula, stir the milk and the chocolate until you have a soft silk chocolate ganache. If your chocolate is not melting well, you can place the bowl over a hot water bath and stir until all the cholate is melted.
Bring 250 grams of digestive biscuits, place them in a Ziplock bag and smash them with a rolling pin until they are in very small chinks then pour them over the chocolate ganache. You can also substitute the chocolate with oatmeal. Stir in the biscuits in the chocolate until all are moistened and well combined. You will need an 8 cm springform pan, line the bottom with parchment paper then brush the bottom with oil/ butter.
Using the spatula, drop the chocolate-biscuits batter into the bowl and smoothen the top then cover with a cling film then place in a refrigerator for at least 3 hours or overnight. Once chilled, run a knife on the edge of the pan to free the cake then free it from the pan and place it on a serving plate. Place about 80 grams of chocolate chinks in a mixing bowl and add 50ml of hot milk then stir to melt.
Pour the melted chocolate over the cake and spread it on top and the sides with a spatula until well coated. Let it sit in the refrigerator for another 30 minutes for the ganache to harden then serve it topped with chocolate shavings. Enjoy.
- 250 grams of Digestive Biscuits ( You can also use instant oatmeal)
- 400 ml instant coconut milk/milk / heavy cream
- 200 grams of chocolate bars