After every Easter, I’m faced with a sight like this. And these bits and pieces of chocolate seem to hang around my cupboards all year.
It’s a first world problem, a happy problem… but a problem nevertheless. Because it means that I pop an egg each day until the following Easter.
So I’m starting a new tradition: The Post-Easter No-Bake Biscuit Cake
It is essentially condensing all the goodies into one, moorishly decadent dessert. I’m talking Nigella decadent – ‘standing at the fridge in your silk nightgown for a saucy midnight feast for one’ kinda decadent.
Best of all, all you need are a few simple ingredients and a spare 10 minutes to make this.
- 1 packet of Marie biscuits (or similar)
- 500ml thickened cream
- 1 cup of warm milk
- 1 cup or more of Chocolate easter eggs (or any other chocolatey bits)
- Pinch of salt
- Plain vanilla ice cream to serve
- Warm the cream in a saucepan over low heat till it is hot but not boiling.
- Add the chocolate and pinch of salt and stir well for 5 minutes with a whisk until the chocolate all melts and turns into a thick ganache.
- Pour some ganache into the base of a serving dish just to cover the base.
- Soak each Marie biscuit one-by-one in the warm milk for a few seconds and layer them over the ganache. Then top with another layer of ganache and keep going till the biscuit packet and ganache is finished.
- Leave in fridge to set for 3-6 hours for more of a mousse-like finish. Longer if you like your cake firmer. You can also freeze it and pull it out an hour before serving because it thaws out well.
- Slice it up and serve it with a scoop of ice cream.
It’s simply delicious. And almost therapeutic to melt all those eggs down into one delicious molten mess.