4-Ingredient Chocolate Lazy Cake

A piece of chocolate lazy cake in a plate.

4-Ingredient Chocolate Lazy Cake

This no-bake chocolate lazy cake is a deliciously simple dessert that combines rich chocolate with crunchy biscuits, perfect for picnics, BBQs, or just a simple snack.

No ratings yet

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 10

Chill Time: 4

Total Time: 4 15

Servings:

Calories: 113kcal

Author: Max

Equipment

small pot

Ingredients

2 cups cookies or tea biscuits, broken into pieces 7 oz (200g)
1 can sweetened condensed milk 14 oz (397g)
½ cup unsalted butter 113g
¾ cup cocoa powder 75g

Instructions

Line a loaf pan with parchment paper, making sure there's some overhang for easy removal.
Crush the cookies or biscuits into small pieces and place them in a large mixing bowl
In a saucepan, melt the butter over low heat. Then, whisk in the cocoa powder until you have a smooth chocolate mixture.
Remove the saucepan from the heat and gradually mix in the sweetened condensed milk until well combined
Pour the chocolate and condensed milk mixture over the broken cookies in the bowl. Stir everything together until the cookies are thoroughly coated.
Transfer the mixture to your lined loaf pan. Press it down firmly to ensure it's compact.
Refrigerate for at least 4 hours, or until the cake is set and firm.
Use the parchment paper to lift the set cake out of the pan, slice it into bars or squares, and serve chilled.

Notes

Adjusting Sweetness: condensed milk can be a little too sweet, so try to check the sweetness while whisking it with the chocolate mixture. You can use more or less of what the recipe initially calls for, depending on your preference - since there's no flour or eggs, you can safely eat the batter.

Quicker Version: you can also opt to freeze this for about 2 to 3 hours to make it set faster and firmer. For serving, Just let it sit at room temp for a little bit or just enough time that you can slice through the cake.

Troubleshooting: if the chocolate mixture is a bit thick (once the condensed milk has already been added), you can thin it out by splashing in a tablespoon or two of whole milk - be sure to keep it warm before pouring it over the biscuits, without overheating. For a softer texture, you can add a little more condensed milk; for a firmer texture, use a little less.

Biscuit Size: don't worry about the cookies being perfectly crushed; some larger chunks will add nice texture to your biscuit cake.

Nutrition