Ingredients:
- 200g (7 oz) dark or semi-sweet chocolate, chopped
- 300g (about 10.5 oz) digestive biscuits or tea biscuits, broken into small pieces
- 100g (3.5 oz) milk chocolate, chopped
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- Optional: 1/2 cup chopped nuts, dried fruit, or mini marshmallows
For the Ganache Topping (Optional):
- 100g (3.5 oz) dark or milk chocolate, chopped
- 1/4 cup heavy cream
Instructions:
- Prepare the Base:
- Grease and line an 8-inch round or square pan with parchment paper. Leave some overhang for easy removal.
- Break the Biscuits:
- Place the biscuits in a large bowl and break them into small, bite-sized pieces. Add nuts, dried fruit, or marshmallows if desired.
- Make the Chocolate Mixture:
- In a medium saucepan over low heat, combine the dark chocolate, milk chocolate, butter, sugar, and cocoa powder. Stir until melted and smooth.
- Gradually stir in the heavy cream and vanilla extract, mixing until fully combined.
- Combine with Biscuits:
- Pour the chocolate mixture over the broken biscuits. Stir gently until all the pieces are coated.
- Chill the Cake:
- Refrigerate the cake for at least 4 hours, or until it’s firm. Overnight chilling works best for easy slicing.
- Shape the Cake:
- Transfer the mixture into the prepared pan. Press it down firmly with a spatula or the back of a spoon to pack it evenly.
- Optional Ganache Topping:
- Heat the heavy cream in a small saucepan until steaming (do not boil). Pour it over the chopped chocolate in a bowl and let sit for 2 minutes. Stir until smooth.
- Spread the ganache over the chilled cake and refrigerate for another 30 minutes until set.
- Serve:
- Remove the cake from the pan using the parchment overhang. Slice into squares or wedges and enjoy!
Tips:
- Customizations: Use graham crackers, Oreos, or any of your favorite cookies instead of biscuits.
- Storage: Store in an airtight container in the refrigerator for up to 1 week.
- Freezer-Friendly: Freeze for up to 3 months. Thaw in the refrigerator before serving.
Would you like ideas for variations, such as adding flavors like orange or coffee?