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No - Bake Cherry Chocolate Biscuit Cake

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“In the cookie aisle, I often see the packages of Le Petit Beurre butter _biscuits_ and wonder whether they are really cookies or biscuits. I still don't know but they make a great dessert that's not really a cake or candy or cookie or fudge exactly, something in between. Cooking time = chill time”
3hrs 20mins

Ingredients Nutrition


  1. Line 9 x 5 x 2-inch metal loaf pan with plastic wrap, leaving overhang on both ends.
  2. 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.
  3. 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.).
  4. Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.
  5. Nb - This is very rich and can be pretty crumbly when cutting. Keep cold for best results.

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