•INGREDIENTS:
For the Biscuit Base:
400 grams (14 oz) digestive biscuits or graham crackers, broken into bite-sized pieces
1 cup (200 grams) unsalted butter
1/2 cup (120 ml) heavy cream
1/4 cup (60 grams) granulated sugar
2/3 cup (160 ml) milk
300 grams (10 oz) dark or semi-sweet chocolate, chopped
2 tablespoons cocoa powder
1 teaspoon vanilla extract
For the Chocolate Ganache Topping:
200 grams (7 oz) dark or semi-sweet chocolate, chopped
1/2 cup (120 ml) heavy cream
1 tablespoon unsalted butter (optional, for a shiny finish)
Equipment Needed:
8-inch or 9-inch springform pan or loaf tin
Saucepan
Mixing bowl
Whisk
•INSTRUCTIONS:
Step 1: Prepare the Biscuit Base
Break the Biscuits: In a large mixing bowl, break the digestive biscuits into small pieces (roughly bite-sized). Set aside.
Melt the Butter and Chocolate: In a medium saucepan, melt butter over medium heat. Once melted, add the chopped chocolate, heavy cream, sugar, and milk. Stir continuously until the chocolate is fully melted and the mixture is smooth.
Add Cocoa and Vanilla: Whisk in the cocoa powder and vanilla extract, ensuring there are no lumps. The mixture should be rich and glossy.
Combine with Biscuits: Pour the chocolate mixture over the broken biscuits and stir until the biscuits are evenly coated with the chocolate mixture.
Step 2: Assemble the Cake
Press into the Pan: Line your springform pan or loaf tin with parchment paper or plastic wrap for easy removal. Press the biscuit-chocolate mixture firmly into the pan, smoothing the top with the back of a spoon.
Chill: Place the pan in the refrigerator and let the cake set for at least 2-3 hours or until firm.
Step 3: Prepare the Ganache Topping
Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
Add Chocolate: Remove the saucepan from the heat and add the chopped chocolate. Let it sit for a minute to soften, then stir until smooth and glossy.
Optional Butter: For an extra shiny ganache, stir in 1 tablespoon of butter.
Step 4: Finish the Cake
Pour the Ganache: Once the biscuit base has set, pour the chocolate ganache over the top of the cake, spreading it evenly.
Chill Again: Return the cake to the refrigerator and chill for another 1 hour to allow the ganache to set.
Step 5: Serve
Slice and Enjoy: Once the cake is firm, remove it from the pan and cut into slices. Serve chilled or at room temperature.
Optional Garnishes: You can top the cake with fresh berries, chopped nuts, or a drizzle of caramel for extra flair.
