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–+ servings
Chocolate biscuit pudding sliced in half to show layers of Maria cookies and chocolate buttercream in the cake.

Sri Lankan Chocolate Biscuit Pudding (Eggless)

Course: Chocolate desserts, Desserts, Easy desserts, No Bake Dessert
Cuisine: Sri Lankan
Prep Time: 1 hour
Overnight chill time: 8 hours
Total Time: 9 hours
Servings: 10 servings
Calories: 383kcal
Author: Dini Kodippili
This timeless Sri Lankan classic is a no bake chocolate dessert featuring alternating layers of milk-soaked Marie biscuits (Maria cookies), and soft and creamy chocolate buttercream (with a hint of brandy if you like).
Print Recipe

Equipment

  • 1 loaf pan 8 x 4 inches. Lined with plastic wrap

Ingredients

  • 340 - 400 g icing sugar confectioner’s sugar. 3 - 3½ cups, spoon and levelled

Chocolate buttercream

  • 340 g unsalted butter 3 sticks
  • 70 g natural cocoa powder ¾ cup, spoon and levelled (not scooped)
  • 1 tsp vanilla
  • ¼ tsp salt
  • 3 tbsp brandy or substitute with 3 tbsp of cream, if not using alcohol
  • 1 tbsp heavy cream

Milk mixture

  • 240 mL warm milk 1 cup
  • 2 tbsp brandy optional
  • 300 g Marie Biscuits

To decorate

  • Chopped roasted cashews
  • Chocolate sauce

Instructions

Chocolate buttercream

  • Place the butter, icing sugar and salt in a bowl and mix on low, until well combined.
  • Add the cocoa powder, and mix again on low until mixed through. Then turn mixer to medium speed and mix until light and fluffy.
  • Add vanilla and brandy and mix again until well-incorporated, and still soft and fluffy.
  • Spread a thin layer of chocolate buttercream on the bottom of your lined loaf pan (or any other dish that you're using with similar dimensions).
  • Add the milk and brandy to a separate bowl. Then place a few cookies in the milk for no more than 3-5 seconds (the cookies should NOT be completely soaked through and disintegrate). Place these cookies in a layer over the buttercream.
  • Spread another layer of chocolate buttercream, followed by the milky Maria cookies.
  • Repeat until you reach the top, and end with a layer of cookies (this layer should be well packed - and only if you are hoping to unmold the dessert before serving). There should be some leftover buttercream to decorate the outside of the cake.
  • Cover and let it chill in the fridge for at least 3 hours or overnight.
  • Optional - if you need to unmold your chocolate biscuit pudding, unmold it onto a serving platter and apply an extra layer of chocolate buttercream to smoothen the sides and top.
  • Drizzle with chocolate sauce and place some roasted and coarsely chopped cashew nuts on top.
  • Cover and leave in the fridge until ready to serve.

Nutrition

Serving: 1slice | Calories: 383kcal | Carbohydrates: 43g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 171mg | Potassium: 167mg | Fiber: 3g | Sugar: 28g | Vitamin A: 607IU | Vitamin C: 0.01mg | Calcium: 46mg | Iron: 2mg