This no-bake Biscuit Cake with Cream and Chocolate is a refined dessert that feels like a cross between a decadent chocolate tart and a classic icebox cake. Using Marie biscuits for the base adds a delicate, slightly toasted flavor that perfectly balances the richness of the dark chocolate ganache. It’s an ideal “impressive yet easy” dessert for dinner parties—no oven required, and it looks stunning when sliced.

Ingredients

Cake Base

• Tea biscuits (plain or Marie) – 200 g
• Unsalted butter, melted – 100 g

Cream Filling

• Heavy cream – 300 ml
• Powdered sugar – 3 tbsp
• Vanilla extract – 1 tsp

Chocolate Ganache

• Dark chocolate (70% cocoa) – 150 g
• Heavy cream – 100 ml
• Butter (optional, for shine) – 1 tsp

Instructions

Step 1: Make the Base