Recette de gâteau de biscuits au chocolat et noisettes

Make Easter even more memorable this year with a nutty chocolate biscuit cake recipe

Whether you’re hosting Easter this season or simply want to arrive at celebrations with a tasty contribution, this no-bake treat is indulgent yet straightforward to prepare.

Layers of rich chocolate studded with biscuit chunks, three varieties of crunchy nuts, and pockets of soft, chewy marshmallows. For this version, we’re using Butlers chocolate, though you’re free to tailor it to your own chocolate preferences. It’s the kind of recipe you can tuck away for reuse at birthday parties, bake sales, and everything in-between.

Serves 12-24 (depending on portion size)

Ingredients

• 200 g Butlers 70% dark chocolate bar, roughly broken into pieces

• 200 g Butlers 40% milk chocolate bar, roughly broken into pieces

• 150 g unsalted butter

• 265 g condensed milk

• 100 g rich tea biscuits

• 100 g digestive biscuits

• 50 g marshmallows (large or mini)

• 50 g pecan nuts, toasted

• 50 g hazelnuts, toasted

• 50 g walnuts

To finish

• 50 g Butlers 70% dark chocolate bar, for drizzling (optional)

Method

1. Line a 2 lb loaf tin with parchment paper
2. Melt the milk and dark chocolate together with the butter and condensed milk in a heatproof bowl set over a pot of barely simmering water, stirring occasionally
3. Roughly break the biscuits into a large bowl
4. If using large marshmallows, cut each into four pieces with clean scissors and add to the biscuits; if using mini marshmallows, simply add them
5. Include the nuts and toss everything to combine
6. Spread a generous spoonful of the melted chocolate mixture across the bottom of the lined tin
7. Set aside a large spoonful of the chocolate mixture, then pour the remaining chocolate over the dry ingredients
8. Toss until all the dry ingredients are coated with chocolate
9. Spoon the mixture into the loaf tin, pressing down firmly with the back of a sturdy spoon to eliminate air pockets and ensure a compact cake
10. Once the mixture is evenly pressed in, spread the reserved chocolate over the top and smooth it out
11. Cover the surface with a sheet of parchment, then refrigerate until set, at least 4 hours
12. Before serving, remove the parchment from the surface and turn the cake out of the tin, peeling away any remaining parchment. Tip: pressing firmly in the middle of the base with your thumbs (the side facing up) helps release the air lock so the chocolate biscuit cake slides out smoothly
13. Microwave 50 g of the dark chocolate in short 10–20 second bursts, stopping when a few pieces are still intact. Stir until the residual heat melts the rest
14. Drizzle the melted chocolate over the cake and allow it to set before serving
15. Store in an airtight container in the fridge

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