Chocolate Biscuit Cake
This wonderful British treat is easy, delicious and beautiful! @mostdeliciouslife.com
Equipment
- 8-inch spring form pan
Ingredients
- 2½ sticks butter **1¼ cup
- ⅓ cup light karo syrup
- ¼ tsp salt
- 6 ounces Semi sweet or dark chocolate, roughly chopped **or chocolate chips
- 3 Tbsp unsweetened cocoa powder
- 1 tsp vanilla
- ⅓ cup Nutella
- 14 ounces digestive biscuits (British tea cookies) **Can be purchased at Indian food stores. Substitutes: Belvita, Marie biscuits, Biscoff, Burton's rich tea cookies, Maria's gamesa
Ganache
- 4 ounces semi sweet chocolate
- ½ cup heavy cream
- 1 Tbsp karo syrup
- chocolate bar for garnish
Instructions
- Butter 8-inch springform pan.
- In saucepan combine butter, karo and salt. Cook over medium heat stirring until just melted.
- Remove from heat. Stir in chocolate, cocoa and vanilla. Stir until chocolate is melted. Whisk in Nutella.
- Break biscuit/cookies into pieces roughly ½-1 inch. Mix into chocolate stirring to coat all the biscuit pieces.
- Pour into buttered springform pan and press down with spoon. Cover with cling wrap and use hands to press firmly into pan. Refrigerate 5-6 hours or overnight.
- Take from refrigerator and remove cling wrap. Release latch on springform pan and remove the sides of the pan. Turn face down on serving dish and remove the bottom of the springform pan.
Ganche
- Make ganache by heating the chocolate, cream and karo syrup in a saucepan over medium-high heat just until bubbles form around the edges.
- Pour ganache over the cake. Use a spatula to smooth around the top allowing it to spill over the edges.
- Use a sharp knife to make chocolate curls to decorate around the top of the cake.
- Allow the ganache to set 30-40 minutes. Remove cake from refrigerator 1 hour before serving. Use a sharp, thin knife to cut into wedges.