Chocolate Crunch Cake (No Bake)

Recipe by Wendy-Bob
READY IN: 2hrs 20mins
SERVES: 8-12


  • 12
    ounces plain dark chocolate (I actually use half plain and half milk)
  • 4
    ounces butter
  • 14
    ounces condensed milk
  • 8
    ounces digestive biscuits (broken)


  • Line a cake tin with clingfilm/greaseproof paper. I vary the tin depending on the event - a loaf-style cake is better for home use, cookie trays are easier for slicing up for a pot luck, or a regular round cake tin is fine if you're using the cake for a birthday.
  • Melt the chocolate and butter in a large heatproof bowl (either over a pan of simmering water, or you can nuke it in the microwave in 10-second bursts).
  • Pour the condensed milk into the chocolate and butter mixture and beat together until creamy.
  • Add the broken biscuits and mix well.
  • Pour the mixture into the cake tin and press it well into the corners.
  • Leave to cool a little then refrigerate until set (it usually takes at least 2 hours depending on how cold your fridge is).