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
- Pot for simmering water
- Mixing bowl
- Loaf pan or round cake tin
- Parchment paper
- Spatula
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to a week. If you prefer, you can also freeze the cake for up to three months. Just make sure to thaw it in the refrigerator before serving.
Recipe Tips and Variations
- Nutty Addition: Add chopped nuts like almonds, hazelnuts, or walnuts to the biscuit mixture for an extra crunch.
- Fruit Twist: Mix in dried fruits such as raisins, cranberries, or chopped dried apricots for a sweet and tangy contrast.
- White Chocolate Version: Swap out the dark chocolate for white chocolate for a different flavor profile.
- Coffee Flavor: Add a teaspoon of instant coffee granules to the chocolate mixture for a mocha twist.