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Hungarian Biscuit Cake

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Hungarian Biscuit Cake is a rich, no-bake dessert made with crunchy biscuit pieces coated in a buttery cocoa mixture, shaped into a firm cake or log, and finished with a smooth chocolate glaze.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 5 to 7 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-bake
  • Cuisine: Hungarian
  • Diet: Halal

Ingredients

  • 400 g plain tea biscuits or digestive-style biscuits, broken into small pieces
  • 200 g unsalted butter
  • 150 g granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 200 ml milk
  • 1 teaspoon vanilla sugar
  • 100 g chopped walnuts, hazelnuts, or almonds (optional)
  • 150 g halal-friendly dark or milk chocolate, melted
  • 1 tablespoon neutral oil or cream (for glaze)

Instructions

  1. Crush the biscuits into small pieces, keeping them chunky.
  2. In a pot, heat butter, sugar, cocoa powder, milk, and vanilla sugar until melted and smooth.
  3. Place biscuits in a bowl, add nuts if using, and pour the cocoa mixture over. Mix gently.
  4. Transfer mixture onto parchment or plastic wrap and shape into a log or block. Press firmly.
  5. Wrap and refrigerate for 4 to 6 hours until firm.
  6. Melt chocolate with oil or cream, then spread over chilled cake.
  7. Chill again for 20 to 30 minutes, slice, and serve cold.

Notes

  • Do not crush biscuits too finely to keep texture.
  • Press mixture tightly to prevent crumbling.
  • Add a splash of milk if mixture seems dry.
  • Use dark chocolate for less sweetness or milk chocolate for a sweeter taste.
  • Toasting nuts enhances flavor.

Nutrition

Find it online: https://savorymomskitchen.com/hungarian-biscuit-cake/