No-Bake Eggless Chocolate Cake

Instructions

1. 1

   Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.

2. 2

   Melt the unsalted butter in a saucepan over low heat or in the microwave.

3. 3

   Combine the melted butter with the biscuit crumbs in a bowl and mix until well combined.

4. 4

   Press the biscuit mixture into the base of a lined cake tin to form an even layer. Chill in the refrigerator while preparing the chocolate mixture.

5. 5

   Break the dark chocolate into small pieces and place in a heatproof bowl.

6. 6

   Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Do not let it boil.

7. 7

   Pour the hot cream over the chocolate pieces and let it sit for a minute to melt the chocolate.

8. 8

   Stir the chocolate and cream mixture until smooth and glossy.

9. 9

   Add the sugar and vanilla extract to the chocolate mixture and stir until fully incorporated.

10. 10

    Pour the chocolate mixture over the chilled biscuit base, spreading it evenly.

11. 11

    Refrigerate the cake for at least 4 hours or until set.

12. 12

    Once set, remove the cake from the tin, slice, and serve.