Ingredients
For the Cake:
- Digestive or tea biscuits – 300g (around 25-30 biscuits)
- Dark chocolate – 200g
- Milk chocolate – 100g
- Unsalted butter – 100g
- Sweetened condensed milk – 1 cup
Optional Add-ins:
- Chopped nuts (almonds, walnuts, or pistachios) – ½ cup
- Dried fruits (raisins, cranberries) – ¼ cup
Instructions
- Prepare the Biscuits:
- Break the biscuits into small pieces (roughly 1–2 cm). Set aside.
- Melt the Chocolate Mixture:
- In a heatproof bowl over simmering water (double boiler), melt the dark chocolate, milk chocolate, and butter together.
- Stir in the sweetened condensed milk until smooth and well combined.
- Combine Biscuits & Chocolate:
- Remove the chocolate mixture from heat and let it cool slightly.
- Add the broken biscuits (and optional nuts/dried fruits) into the chocolate mixture. Mix until all pieces are coated.
- Shape the Cake:
- Line a loaf pan or round cake tin with parchment paper.
- Pour the mixture into the pan and press down evenly.
- Chill:
- Refrigerate for at least 3–4 hours (or overnight) until firm.
- Serve:
- Slice and enjoy! Can be stored in the fridge for up to a week.
Tips & Tricks
- For extra richness, sprinkle a little sea salt on top before chilling.
- Use a mix of dark and milk chocolate for a balanced sweetness.
- Crush biscuits slightly larger for more crunch; finer for a smoother texture.
- Perfect to make ahead — slice straight from the fridge when guests arrive.