Nutty Chocolate High Fibre Biscuit Cake Recipe
Description:
This Nutty Chocolate High Fibre Biscuit Cake is the perfect blend of health and taste, offering a delicious and nutritious snack that everyone will love. The recipe features Nutrichoice Digestive High Fibre Biscuits, made with whole wheat and free from added sugar, ensuring a healthy base. The cake is further enriched with the goodness of walnuts and sunflower seeds, which not only boost the nutritional value but also provide a satisfying crunch. Easy to make and irresistibly tasty, this biscuit cake makes for a perfect snack or a fun treat to pack in your lunchbox.
Cuisine: Continental
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| For Chocolate Sauce: | |
| Butter (Salted) | 2 tablespoons |
| Cocoa Powder | 1/2 cup |
| Honey | 2 tablespoons |
| Water | 2 tablespoons |
| Vanilla Extract | 1 teaspoon |
| For Biscuit Cake: | |
| Multigrain Digestive Oat Biscuits | 18 biscuits (broken into small pieces) |
| Walnuts | 1/2 cup (chopped) |
| Sunflower Seeds | 2 tablespoons |
Preparation Time
20 minutes
Cooking Time
10 minutes
Total Time
30 minutes
(plus refrigeration time)
Instructions
-
Prepare the Chocolate Sauce:
- In a saucepan, add 2 tablespoons of salted butter and melt it over medium heat.
- Once melted, add 1/2 cup of cocoa powder, 2 tablespoons of honey, 2 tablespoons of water, and 1 teaspoon of vanilla extract.
- Stir the mixture continuously for 3 to 4 minutes, allowing it to blend into a smooth, glossy chocolate sauce.
-
Prepare the Biscuit Cake:
- In a large mixing bowl, break 18 Nutrichoice Digestive Oat Biscuits into small pieces.
- Add 1/2 cup of chopped walnuts and 2 tablespoons of sunflower seeds to the broken biscuits.
- Pour the prepared chocolate sauce over the biscuit mixture and mix everything thoroughly, ensuring that the biscuits are well coated in the chocolate sauce.
-
Assemble the Cake:
- Grease a pan with butter and dust it with a little flour to prevent the biscuit cake from sticking.
- Transfer the biscuit mixture into the greased pan, pressing it down gently with the back of a spoon to level the surface.
-
Refrigerate:
- Place the pan in the refrigerator and let it set for 3 to 4 hours, allowing the biscuit cake to firm up and hold its shape.
-
Serve:
- Once the Nutty Chocolate High Fibre Biscuit Cake has set, remove it from the refrigerator and slice it into pieces.
- Serve this delightful cake as an afternoon snack, paired with a hot cup of espresso coffee.
- Alternatively, pack slices of this cake in your lunchbox along with a serving of peppery mushroom biryani and tadka raita for a wholesome meal.
Tips:
- For a richer taste, you can substitute the walnuts with almonds or cashews.
- If you prefer a dairy-free version, use plant-based butter or coconut oil instead of salted butter.
- This cake can be stored in an airtight container in the refrigerator for up to a week, making it a great snack option for busy days.
Enjoy the Nutty Chocolate High Fibre Biscuit Cake as a tasty treat that combines health, flavor, and crunch in every bite!
