This easy chocolate and biscuit triangle cake requires no baking and can be easily adjusted to suit whatever biscuits or nuts you have in the cupboard. It’s quite soft with a bit of a crunchiness that comes from walnuts. Walnuts can be substituted by pistachios, pecans or flaked almonds. You can also use a mix of different nuts for a seriously nutty and more crunchier result.
Making this cake with kids could be fun as I remember myself enjoying helping my mum with crushing biscuits!
Pour the chocolate sauce over the biscuits and nuts making sure that they are evenly covered. This will help to avoid some biscuits being soggy and others dry.
At this stage you will be tempted to nibble..try not to eat it all!
After chilling in a freezer for a couple of hours transfer the cake to the fridge and keep it there for up to 5 days.
- ~200 g rich tea biscuits
- 3 tbsp walnut pieces
- 2 tbsp desiccated coconut
- 2 tbsp cocoa powder
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- 1 tbsp softened butter
- 1/2 cup whole milk
- Crumble biscuits into a deep bowl. Add walnuts and desiccated coconut and mix well.
- In a separate bowl combine cocoa powder, sugar, vanilla extract, butter and warm milk. Pour over the crumbled biscuits. Combine gently using a spoon.
- Place the mixture on a piece of clingfilm and wrap it forming a triangle shape. Wrap in aluminium foil again making a triangle shape.
- Place in freezer for 2-3 hours, and slice with a sharp knife to serve.
- Desiccated coconut is optional and can be skipped.