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.
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