Directions
Prepare the Biscuits: Break the biscuits into small pieces and set them aside. Aim for a mix of smaller crumbs and larger chunks for the best texture.
Melt the Butter and Chocolate: In a heatproof bowl, combine the butter and dark chocolate. Place the bowl over a pot of simmering water (double boiler method) and stir until completely melted and smooth.
Add the Cream and Sweeteners: Remove the bowl from the heat and stir in the heavy cream, honey or golden syrup, and vanilla extract until fully combined.
Combine with Biscuits: Pour the chocolate mixture over the broken biscuits and mix until all the pieces are well-coated.
Shape the Cake: Line a loaf pan or a round cake tin with parchment paper. Press the biscuit mixture firmly into the pan, ensuring an even layer.
Chill: Refrigerate the cake for at least 3 hours or until set. For best results, leave it overnight.
Serve: Remove the cake from the pan and peel off the parchment paper. Slice and serve as is, or top with your favorite toppings.
Kitchen Equipment Needed
Heatproof bowl
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