No Bake Chocolate Biscuit Cake Dessert

Line a standard loaf tin (approx. 25x10 cm) with parchment paper, leaving an overhang on the sides for easy removal later.

In a heatproof bowl set over a saucepan of simmering water (bain-marie), combine the dark chocolate, unsalted butter, granulated sugar, and cocoa powder. Stir gently until everything is melted and smooth. Alternatively, melt in a microwave in short bursts, stirring frequently.

Remove the bowl from the heat. Stir in the whole milk and vanilla extract until well combined and the mixture is glossy.

Spread a thin layer of the chocolate mixture at the bottom of the prepared loaf tin. Arrange a single layer of biscuits over the chocolate, breaking them if necessary to fit snugly.

Spoon another generous layer of chocolate mixture over the biscuits, ensuring they are fully covered. Repeat the layering process with biscuits and chocolate until all ingredients are used, finishing with a chocolate layer.

Tap the tin gently on the counter to release any air bubbles. Cover the tin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely firm.

Once chilled, use the parchment paper overhang to lift the cake out of the tin. Remove the parchment paper and slice the Kalter Hund into thick pieces using a sharp knife. Serve immediately and enjoy!