Super easy Chocolate Biscuit Cake that's an Australian classic recipe. No-bake, quick to assemble and this no-bake cake is a show stopper at any party.
Grease and line a 21cm x 10cm loaf tin. Melt the Copha in a microwave on high or in a saucepan until completely melted
Sift the icing sugar and cocoa powder into a large bowl. Add the egg, vanilla and cream and mix well. Gradually add the melted Copha and stir until completely combined. Keep warm
Brush the biscuits with the extra cream
Pour ¾ cup of the chocolate Copha mixture into the base of the tin. Place 4 biscuits in an even layer on top. Spoon over ½ cup of chocolate Copha mixture. Repeat with remaining biscuits and chocolate Copha mixture
Cover with plastic wrap and put in the fridge to set for 2 hours. Remove from fridge about 30 minutes before serving allowing the chocolate to soften making it easier to slice. Top with chocolate curls, to serve
Tips & Hints:
To make the chocolate curls, spread the white chocolate over a piece of dry marble or the back of a baking tray. Set aside until just set. Spread the dark chocolate over a piece of dry marble or the back of a baking tray. Set aside until just set. Using a pallet knife or chef’s knife, scrape the chocolate away from you to create curls. You can freeze any extra curls to dress up cakes and slices
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