No Bake Chocolate Biscuit Cake

 INGREDIENTS

• 28oz(800g) digestive biscuits
• 1 cup/3.5 oz/100g toasted walnuts
• For the CHOCOLATE SYRUP:
• 1 cup/7oz/200g granulated sugar
• 1/2 cup/2 oz/60g unsweetened cocoa powder
• 1 cup/8.4 fl.oz/240 ml cold water
• 2/3 cup/5.2oz/150g unsalted butter at room temperature
• 1 teaspoon vanilla extract
• For the CHOCOLATE GANACHE:
• 1/2 cup/4 fl.oz/120 ml heavy cream
• 4 oz/120g bittersweet chocolate
• 1 oz/28g shaved chocolate for décor

INSTRUCTIONS

1. Make the chocolate syrup first:

1. Place the sugar, cocoa powder, water and butter in a small pot .Place the pot on the stove, on medium heat and bring the mixture to a boil. Simmer the syrup for about 7 minutes, mixing constantly.
2. Remove from the stove and let the mixture cool down for 10 minutes.
3. Add the roasted chopped walnuts, the vanilla essence. Set aside.
4. Meanwhile, break the biscuits into small pieces and place them in a big bowl.
5. Pour the chocolate mixture over the biscuits and mix all together until biscuits are coated.
6. Place the mixture into a springform pan and press it down to become compact.
7. Refrigerate for an hour.
8. Chocolate Ganache:
9. In a small pot, bring the heavy cream to a boil, then remove it from the stove and add the chopped chocolate.
10. Mix the combination until the chocolate is completely melted and mixed with the heavy cream.
11. Pour the chocolate ganache over the cake and spread it with a spatula.
12. Refrigerate for 3-4 hours or overnight.
13. Remove the springform and place the cake on a platter.
14. Decorate with shaved chocolate.
15. Cut and serve.
16. Keep it in the refrigerator.