免烤巧克力饼干蛋糕 【No Bake Chocolate Biscuits Cake】

做了这款零失败的蛋糕， 

即好吃又简单的做法， 

试问还有什么能比这款免烤的饼干蛋糕，

更加的容易做啊！

只需花上少少的时间， 也不需要烤箱， 

不消片刻， 就能做出让人垂延欲滴的蛋糕了。

这蛋糕， 它不是最炫

然而， 却是热爱巧克力者拥趸青睐的对象。 

带着浓浓巧克力香的蛋糕， 

味道充满着惊喜，让人 沉醉其中！

特别喜欢内层的饼干花纹， 

富有曲线美的呈现, 

与巧克力配合得相得益彰，

也显出它的独特风味！ 

轻松惬意的下午茶，

 一杯咖啡， 一块蛋糕，

令人一品难忘！

【免烤巧克力饼干蛋糕】

[材料]

400克消化饼干 (捏成小块）

100克核桃 (烤香）

90克黄糖 

45克无糖巧克力粉

80克鲜奶

70克热水

80克奶油

1茶匙香精 （亦可不加）

[巧克力淋酱]

60克动物性鲜奶油

60克黑巧克力 （切成小块）

10克奶油 （切成小块）

 [做法]

1.  将捏成小块状的消化饼和烤香核桃，混合备用。

2.  取一小锅， 加入黄糖和巧克力粉混合均匀， 分次加入热水和鲜奶， 搅拌至均匀。

3.  加入奶油， 以小火约煮5分钟至奶油融化成巧克力酱（过程中必须时而搅拌）。

4.  离火， 待稍微冷却（大约10分钟）， 加入香精拌匀。 

5.  然后， 将巧克力酱倒入步骤（1）的饼块中， 以刮刀搅拌均匀至饼干均匀的沾上巧克力酱。

6.  倒入一个6寸活底圆模或慕斯圆模 （如采用慕斯圆模，必需在底部外层裹上一张锡纸）， 以汤匙紧按至铺平饼干混合物， 放入冰箱里冷藏大约1小时。  

7.  这时， 将切碎黑巧克力和奶油放入碗里， 然后倒入鲜奶油， 隔水加热并不断搅拌至巧克力和奶油完全融化。   

8.  将温热的的巧克力酱倒入饼干蛋糕上， 静待几分钟至巧克力酱变得平整。 

9.  将蛋糕连模放入冰箱里， 冷藏4个小时以上。  取出， 脱模即可享用。  （脱模时， 以小刀沿着蛋糕模壁或以热毛巾围绕着蛋糕模子）

【No Bake Chocolate Biscuits Cake】

[Ingredients]

400g digestive biscuits (break into small pieces)

100g roasted walnut/hazelnut

90g brown sugar

45g unsweetened cocoa powder

80g fresh milk

70g hot water

80g butter

1 tsp vanilla extract (optional)

[Chocolate layer]

60g UHT whipping cream

60g dark chocolate (chopped)

10g butter (cut into cubes)

[Method]

1.  In a mixing bowl, Combine digestive biscuits and roasted walnut, set aside.

2.  In a pot, add sugar and cocoa powder and mix well.  Gradually add in hot water and fresh milk, mix until incorporated.

3.  Add butter,  simmer over small heat for 5 minutes or until butter is fully dissolved. ( stirring occasionally）

4.  Remove from heat, set aside to cool slightly for above 10 minutes and add vanilla extract, mix well.

5.  Then, pour the chocolate mixture over  the biscuit mixture and mix well until the biscuit crust have coated with the chocolate 

6.  Pour the chocolate biscuit mixture into the 6 inches loose bottom pan, use the back of the spoon to press the mixture evenly and place the cake pan into the fridge for about 1 hour.

7.   While waiting the cake to set, place chopped chocolate and butter in a bowl.  Then, add in whipping cream , gently melt the chocolate over water simmering in a saucepan until melted and smooth. 

8.  Take the biscuit cake out from the fridge and pour the warm chocolate mixture across the top of the cake.  Let it cool for a minutes until the chocolate mixture spread evenly.  Place the cake pan into the fridge for 4 hours.

9.  Remove the cake from the refrigerator, slice it and serve. (you may use the hot tower to heat the sides of the pan to make it easier to remove)

 Recipe adapted from Home Cooking Adventure