Easy Chocolate Biscuit Cake Recipe

Ingredients

• 400 g (14 oz) Rich Tea Biscuits
• 275 g (9.7 oz) Dark Chocolate
• 275 g (9.7 oz) Milk Chocolate
• 250 g (1 + 1/8 Cup) Unsalted Butter
• 85 g (1/4 Cup) Golden Syrup
• 20cm (8″) Springform Pan
• 2 Large Mixing Bowls
• Small Saucepan
• Wire Rack
• Baking Tray
• Spatula
• 150 g (5.3 oz) Dark Chocolate
• 150 ml (2/3 Cup) Double Cream
• Chocolate Curls (or whatever you fancy!)*

Instructions

1. 1

   Lightly grease and line the base and sides...: Lightly grease and line the base and sides of your tin.

2. 2

   Crush the biscuits into a large mixing bowl....: Crush the biscuits into a large mixing bowl. You will need a mixture of large and small pieces. (Large look good when sliced but small help to fill in the gaps)

3. 3

   Break the dark and milk chocolate into a...: Break the dark and milk chocolate into a large bowl. Cube the butter and add it in. Heat in 10 second intervals in the microwave. Stir well each time. Once two thirds melted, stir until completely melted.

4. 4

   Stir the golden syrup into the chocolate mixture.

5. 5

   Pour the chocolate over the crushed biscuits and...: Pour the chocolate over the crushed biscuits and mix until everything is coated.

6. 6

   Tip a quarter of the mixture into your...: Tip a quarter of the mixture into your tin. Press firmly, until as many gaps as possible have been filled. Repeat, a quarter at a time, until all the mixture has been pressed into the tin. Chill for 3-4 hours.

7. 7

   Chop the dark chocolate as finely as you...: Chop the dark chocolate as finely as you can, and place it into a mixing bowl.

8. 8

   Gently heat the cream in a small saucepan...: Gently heat the cream in a small saucepan set over a low heat. DO NOT BOIL. As soon as it starts to bubble at the sides, remove from the heat.

9. 9

   Pour the hot cream over the chocolate, stir...: Pour the hot cream over the chocolate, stir briefly, then leave to stand for 4-5 minutes.

10. 10

    Stir until it comes together to form a...: Stir until it comes together to form a smooth and shiny chocolate ganache.

11. 11

    Remove the biscuit cake from the tin and...: Remove the biscuit cake from the tin and peel away any baking paper. Set on a wire rack over a baking tray.

12. 12

    Pour the ganache onto the cake, and smooth...: Pour the ganache onto the cake, and smooth over the top and sides with a spatula. Leave to set for 15 minutes. Then top with chocolate curls or whatever decorations you like!