This easy Chocolate and Biscuit Cake is the perfect solution for preparing a simple yet delicious dessert with a stunning presentation. All you need are store-bought chocolate flan mix, round biscuits, and a touch of chocolate glaze to give it that elegant, bakery-level finish. This dessert is ideal for children...
Ingredients
Cake
packet chocolate flan mix3- package round María biscuits4
milk (as needed)
Topping
- milk1L
unsweetened cocoa powder200g
cornstarch5tbsp
sugar4tbsp
Nutrition (per serving)
Calories
140.0kcal (7%)
Protein
5.9g (11.76%)
Carbs
22.5g (8.18%)
Sugars
12.5g (25%)
Healthy Fat
1.9g
Unhealthy Fat
2.8g
% Daily Value based on a 2000 calorie diet
How to make Chocolate and Biscuit Cake
Prepare the Chocolate Flan
- Step 1
Follow the instructions on the package to prepare the chocolate flan.
Dip the Biscuits
- Step 1
Pour some milk into a plate and briefly dip the biscuits in it, being careful not to soak them too much.
Layer the Cake
- Step 1
Place the biscuits in a deep rectangular dish. Add a layer of chocolate flan on top of the biscuits.
- Step 2
Continue alternating layers of biscuits and flan until you finish, ensuring the final layer is biscuits.
- Step 3
Leave about 5 centimeters of space at the top of the dish.
Cool the Cake
- Step 1
Let the layered cake cool while you prepare the topping.
Prepare the Topping
- Step 1
In a saucepan, combine the cocoa powder and sugar. Gradually add the milk and cornstarch, whisking well to ensure the ingredients are fully incorporated. Cook over low heat, stirring constantly, until the mixture thickens.
Cool the Topping
- Step 1
Remove the saucepan from the heat and let the topping cool slightly.
Add the Topping
- Step 1
Pour the topping over the cake and refrigerate for 4 hours.
Nutrition (per serving)
Nutrition (per serving)
Calories
140.0kcal (7%)
Protein
5.9g (11.76%)
Carbs
22.5g (8.18%)
Sugars
12.5g (25%)
Healthy Fat
1.9g
Unhealthy Fat
2.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the biscuits are not soaked too much in milk to maintain their texture.
Use a whisk while preparing the topping to avoid lumps.
Refrigerating the cake for at least 4 hours ensures the layers set properly.
FAQS
Can I use a different type of biscuit?
Yes, you can use any type of round biscuit, such as vanilla or chocolate, depending on your preference.
How long should I refrigerate the cake?
Refrigerate the cake for at least 4 hours to allow the layers to set properly.
Can I substitute the unsweetened cocoa powder?
You can use sweetened cocoa powder, but adjust the sugar quantity accordingly.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance and stored in the refrigerator.
What can I serve with this cake?
You can serve the cake with whipped cream or fresh fruits for added flavor.
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Australia