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No-cook choc Anzac biscuit cake recipe
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Prep Time:
495 minutes
495 minutes
Cook Time:
Total Time:
495 minutes
495 minutes
Prepare indulgent chocolate hazelnut Anzac biscuit cake a day early for a perfect party treat.
Ingredients:
- 165g hazelnuts
- 250g mascarpone
- 160ml thickened cream
- 10.00 gm cocoa powder
- 300g pkt Anzac Biscuits (12 pack)
Instructions:
- Combine choc-hazelnut spread, mascarpone, cream, and cocoa powder in a bowl. Gently whisk until just combined.
- Smooth a layer of decadent choc-hazelnut spread mixture onto a rectangular serving plate.
- Spread each biscuit with a layer of the choc-hazelnut spread mixture. Stack the biscuits on top of each other to form a log on the serving plate.
- Coat the log with the remaining choc-hazelnut spread mixture, making sure to cover the top and sides. Cover loosely with plastic wrap and chill in the fridge for at least 8 hours or overnight.
- Slice the cake diagonally for a stylish presentation before serving.
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