Best No Bake Chocolate Biscuit Cake With Dried Cherries Recipes

NO - BAKE CHERRY CHOCOLATE BISCUIT CAKE

Steps:

• Line 9 x 5 x 2-inch metal loaf pan with plastic wrap, leaving overhang on both ends.
• Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth.Remove from heat. Mix in cream and golden syrup. Stir in remaining ingredients.
• Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.).
• Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.
• Nb - This is very rich and can be pretty crumbly when cutting. Keep cold for best results.

CHOCOLATE BISCUIT CAKE (THE QUEEN'S FAVORITE CAKE - TIFFIN RECIPE)

Steps:

• 1. Butter a 6" cake tin and line the bottom with parchment or waxed paper. 2. Break the tea biscuits into small pieces (about 1" long) and put into a bowl and set aside. 3. Beat the butter and sugar together until light and fluffy. 4. Melt the dark chocolate using the defrost function of the microwave or over a double boiler. Stop heating the chocolate when it is almost melted. Add the melted chocolate to the butter and sugar mixture and mix well until combined. 5. Gently add in the Rich Tea biscuit pieces until they are fully coated in chocolate mixture. 6. Put this into the prepared cake tin, carefully trying to fill all the air spots so there aren't holes in the bottom or middle of the cake (the bottom will be the top). 7. Place the tin in the fridge for about 4 hours. When ready to finish the cake, remove from the fridge and allow to stand for about 30 minutes. Run a knife around the edge and turn upside down onto a cooling rack placed on a sheet tray (or anything to catch chocolate drips). Remove the parchment paper. 8. Now, melt the dark chocolate for the coating in a double boiler or again in the microwave on defrost to slowly melt the chocolate, stirring at intervals. Stop heating the chocolate when there are still pieces of chocolate. Continue stirring off the heat until completely smooth. 9. Slowly pour the melted chocolate over the top and sides of the cake and smooth using a butter or palette knife. 10. Allow to set at room temperature. When set, remove the cake and place on a serving plate and decorate as desired.

NO-BAKE CHOCOLATE BISCUIT CAKE WITH DRIED CHERRIES

Steps:

• Line 9 x 5 x 2-inch metal loaf pan with plastic wrap. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Mix in cream and golden syrup. Remove from heat. Stir in remaining ingredients. Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.)
• Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.

CHOCOLATE WHOLE-WHEAT BISCUIT CAKE

Steps:

• Lightly butter an 8-by-2-inch spring-form pan; set aside. In a medium bowl, combine chocolate and butter. Place bowl on top of a saucepan filled with 1 inch of simmering water. Stir mixture occasionally until melted and smooth, about 3 minutes. Remove bowl from saucepan; set aside.
• In another medium bowl, whisk together egg, sugar, and water. Place over the pot of simmering water; whisk until pale, fluffy, and thick, 3 to 4 minutes. Remove bowl from heat; whisk in chocolate and rum, if using. Let cool for 5 minutes, stirring occasionally.
• Fold crushed cookies, half the walnuts, and half the cherries into chocolate mixture. Pour into prepared pan; smooth top with a spatula. Sprinkle remaining nuts and cherries on top. Cover; chill until set, about 1 hour. Serve with whipped cream, if using.

CHOCOLATE CAKE WITH DRIED CHERRIES

Steps:

• Preheat oven to 350 degrees. Butter and flour a nine-inch tube pan.
• Sift together the flour, cocoa and baking soda and set aside. Place the cherries in a dish, stir in the cherry liqueur and set aside.
• Cream the butter and sugar together until fluffy. Add the eggs one at a time, beating until smooth. Stir in the flour mixture alternately with the buttermilk, mixing only enough to combine the ingredients.
• Add the almond extract to the cherry mixture, then fold this mixture into the batter.
• Spread the batter into the pan and bake for 45 minutes. Cool for 20 minutes in the pan, then remove from the pan and continue to cool on a rack.

BITTERSWEET CHOCOLATE CAKE WITH DRIED CHERRIES

Steps:

• Position rack in center of oven; preheat to 350°F. Line bottom of 9-inch round cake pan with 2-inch-high sides with parchment paper. Generously butter and flour sides of pan and parchment. Stir chocolate and butter in large bowl set over saucepan of simmering water until melted and smooth. Turn off heat. Let chocolate stand over water. Mix cherries and framboise in medium saucepan. Bring to simmer over medium heat. Reduce heat to low; simmer until all liquid is absorbed, stirring often, about 9 minutes. Set aside.
• Remove bowl with melted chocolate from over water. Whisk in sugar, vanilla and salt, then eggs 1 at a time. Add flour in 2 additions, blending well after each. Fold in cherries. Pour batter into pan.
• Bake cake until tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack. Cut around pan sides to loosen cake. Turn out cake onto plate; peel off parchment paper. (Can be prepared 2 days ahead. Store airtight at room temperature.) Sift powdered sugar generously over cake.
• *Sold at some liquor stores and specialty foods stores. If unavailable, substitute raspberry liqueur.