Ingredients:
4 oz (113g) dark chocolate
4 oz (113g) granulated sugar
4 oz (113g) unsalted butter
1 egg
8 oz (226g) Rich tea biscuits
½ teaspoon butter for greasing
8 oz (226g) dark chocolate (for coating)
1 oz (28g) chocolate (for decoration)
Instructions:
- Lightly grease a 6 inch by 2 ½ inch cake pan and place it on a sheet of parchment paper.
- Break each of the biscuits into almond-size pieces by hand and set aside.
- Mix butter and sugar in a bowl until the mixture starts to lighten.
- Melt the 4 oz of chocolate and add to the butter mixture while constantly stirring.
- Beat in the egg to the mixture.
- Fold in the biscuit pieces until they are all coated with the chocolate mixture.
- Spoon the mixture into the pan.
- All the cake to chill for at least three hours.
- Pour the melted chocolate over the cake and smooth the top and sides using a knife.
- Allow it to set at room temperature.
- Melt the remaining 1 oz of chocolate and use to decorate the top of the cake.
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