When it’s hot, what could be better than a simple, fresh, and luscious cake that you can make without turning on the oven? That’s why I’m here to recommend you try my quick and easy chocolate and biscuit cold cake; but I also encourage you not to limit yourself to just making it in summer because it’s truly delightful all year round. Dark chocolate, digestive biscuits, and almonds come together in a quick mixture that’s done quickly, just the way I like it. You don’t even need electric mixers! The only small “cooking” task you’ll have is melting the chocolate, which you can easily do in the microwave or using a double boiler. Everything else is assembled cold and is left to set in the refrigerator for a few hours: zero stress, maximum result! Finally, the almond granules on top give it a crunchy note and a rustic look that conquers even before tasting. Make it for a snack, a dinner with friends, or just to treat yourself a bit: I’m sure you’ll love it. Ready to get started? Here’s the step-by-step recipe!
Other cold cake recipes that might interest you:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Double Boiler, Microwave
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Quick and Easy Chocolate and Biscuit Cold Cake
If you can’t find almond flour, you can finely chop the same quantity of blanched almonds.
- 7 oz Digestive biscuits
- 10.5 tbsp butter
- 5 oz dark chocolate
- 1.4 tbsp Marsala
- 2 eggs (medium)
- 5 oz sugar
- 1.8 oz almond flour
- almond granules (for decorating about 1.5 oz)
Tools
- 1 Bowl large
- 1 Bowl small
- 1 Spatula
- 1 Cake Pan 8-inch square
Preparation of the Quick and Easy Chocolate and Biscuit Cold Cake
Place the butter pieces in a large bowl and let them soften at room temperature.
Place the digestive biscuits in a food processor and finely crush them.
Break the chocolate into pieces, place it in a small bowl, and melt it using a double boiler or microwave.
Line an 8-inch square cake pan with parchment paper. I recommend keeping the parchment paper border a bit high to make it easier to remove the cake after chilling.
Use a spatula to work the butter until it becomes creamy.
Then add the eggs and sugar, and mix vigorously to blend them perfectly.
Add the biscuit powder and fold it in using the spatula.
Now add the melted and cooled chocolate and mix again.
Finally, add the almond flour.
Once you have a smooth and homogeneous mixture, pour it into the prepared cake pan and level it well, then sprinkle the entire surface with almond granules.
Transfer the pan to the freezer for at least 4-5 hours. You can also prepare the mix the day before.
Once well frozen, remove the quick and easy chocolate and biscuit cold cake from the pan and serve cut into squares. Keep it in the freezer. Enjoy! Paola.I take this opportunity to remind you that you can follow me on various social platforms to stay updated on the new recipes I publish. Find me on Facebook (HERE), Twitter (HERE), Pinterest (HERE), Instagram (HERE), and also on TikTok (@zenzero_limone). Thank you ♥!
