Bolo de Bolacha
A no-bake Portuguese cake made by layering crispy biscuits with a rich chocolate and butter cream. This beloved dessert comes together in minutes and requires no oven.
- Total time
- 20 min
- Servings
- 8
- Calories
- 420
- Protein
- 6g
Ingredients
- 200 g unsalted butter, room temperature
- 50 g unsweetened cocoa powder
- 100 g powdered sugar
- 100 ml whole milk
- 1 tsp vanilla extract
- 400 g Maria biscuits or digestive biscuits
- 2 tbsp unsweetened cocoa powder for coating
Instructions
- 1
Remove 200g of unsalted butter from the refrigerator and let it soften at room temperature for 10-15 minutes. You want it soft enough to press easily with your finger, but not melting or oily.
- 2
Place the softened 200g butter into a medium bowl. Using an electric mixer or a fork and elbow grease, beat the butter until it's pale and fluffy, about 2-3 minutes. This incorporates air and creates a lighter texture.
- 3
Sift 50g unsweetened cocoa powder and 100g powdered sugar together into a separate bowl, breaking up any lumps. This prevents grittiness in your final cream.
- 4
Add the sifted cocoa and sugar mixture to the fluffy butter in 3 additions, beating on medium speed for 30 seconds after each addition. The mixture will look crumbly at first — this is normal.
- 5
Pour in 100ml whole milk slowly while continuing to beat on low speed until the cream becomes smooth and spreadable, about 1-2 minutes. Add 1 tsp vanilla extract and mix until combined.
- 6
Pour the 100ml whole milk into a shallow dish — you'll use this to quickly dip the biscuits. Have your chocolate cream mixture ready nearby.
- 7
Take one Maria biscuit or digestive biscuit and dip it into the milk for exactly 1 second on each side — you want it to soften slightly but remain firm enough to hold its shape. A quick dip prevents the cake from becoming soggy.
- 8
Spread a thin layer of the chocolate cream (about 1 tbsp) onto the milk-dipped biscuit, then place it on a serving plate or cake board. This is your first layer.
- 9
Repeat the dipping and layering process with the remaining biscuits and cream, stacking them into a rectangular log. You should have roughly 20-25 biscuit layers depending on thickness. This creates the classic cake structure.
- 10
Once all biscuits are stacked, spread any remaining chocolate cream over the top and sides of the cake, making it as smooth or rustic as you prefer.
- 11
Sift 2 tbsp unsweetened cocoa powder generously over the entire top and sides of the cake using a fine-mesh strainer for even coverage. This is the signature finish.
- 12
Refrigerate the cake for at least 2-4 hours, or overnight, before serving. The biscuits will soften and the layers will meld into a unified cake. Slice with a sharp knife, wiping it clean between cuts for neat portions.
Tools you’ll need
- medium mixing bowl
- electric mixer or fork
- fine-mesh strainer
- shallow dish for milk dipping
- serving plate or cake board
- sharp knife
- small sifter or sieve
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