12 Servings
4 Hours, 20 Minutes
Allergens
Biscuit cake for chocolate chip lovers – layers of tea biscuits filled with rich chocolate chip cream and chocolate ganache. The perfect dessert to prepare with your children!
Put the milk in a convenient container for dipping the biscuits.
Dip the biscuits in milk and arrange in a uniform layer at the bottom of the pan.
In a mixer bowl, whip cream, powdered sugar and pudding mix at high speed until smooth and firm.
Add chopped chocolate and mix gently to spread evenly in the cream.
Notes:
It is important for the whipping cream to be very cold in order to set properly.
Pour about one third of the whipped cream on top of the biscuit layer and smooth.
Arrange more biscuits dipped in milk over the cream, one third of the whipped cream over them, and so on until the cream is finished. Finish with a layer of biscuits dipped in milk.
Cool the cake in the fridge while you prepare the ganache.
Notes:
The cake keeps, well covered, for up to five days in the refrigerator.
Break the chocolate into squares and place in a bowl.
Add cream and melt together in microwave or a Bain Marie until everything is melted and the mixture is smooth.
Pour the ganache over the top of the cake. Cool for four to five hours in the refrigerator until completely set.
Before serving, decorate with shredded white chocolate and cookie fragments. Serve very cold.
Can this cake be frozen? Hi, can I freeze this cake?
For sure Mirel!
Cheesecake? This recipe is “Chocolate Chip Biscruit Icebox Cheesecake” — but there is NO cheese in it. Maybe rename it?
Yum. I love this recipe. Maybe it’s named so because it’s cheeselike consistency?
Yummy Made this — with my kids — for Shavuot and it was sooo yummy. Saving the recipe for next year…
It looks so yummy Renee. Was it a patchke to make?