No-bake Frey biscuit cake

European 20 Mins Prep · 5 Mins Cook

1. Place 200g Frey Petit Beurre Biscuits Dark and 200g Frey Choco Carré Biscuits in a large zip-top bag and seal it. Place on the kitchen counter and pound with a rolling pin until the biscuits are crushed. Transfer the crushed biscuits to a large mixing bowl.
2. Melt the unsalted butter in the microwave or in a pot over a cooker.
3. Add the melted butter, sweetened condensed milk, cocoa powder, vanilla extract and salt to the crushed biscuits. Mix everything together until well combined.
4. Line a 20cmx20cm square baking dish with baking paper, leaving some overhang on the sides for easy removal later. Transfer the biscuit mixture into the prepared baking dish. Using a spatula or the back of a spoon, press the mixture down firmly and evenly. Place the dish in the refrigerator to set while you prepare the ganache.
5. Roughly chop the milk chocolate and place it in a bowl. In a saucepan, heat the heavy cream over a medium-low heat until it begins to simmer. Once the cream is simmering, remove it from the heat and pour over the chopped chocolate. Allow to sit for 1-2 minutes to melt then gently stir the mixture until the ganache is smooth and glossy. Add the butter and stir until fully incorporated.
6. Remove the biscuit cake from the refrigerator and pour the ganache over, spreading it evenly over the set biscuit mixture. Decorate by alternating biscuits over the top, to give it a checkerboard look. Return the biscuit cake to the refrigerator for 3-4 hours, or until the ganache is firm.
7. Slice and serve. Store any leftover cake in the refrigerator in an airtight container.

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