Chocolate Biscuit Cake
**Ingredients:**
– 200g tea biscuits (plain, such as Marie biscuits)
– 200g dark chocolate, chopped
– 100g unsalted butter
– 100ml heavy cream
– 50g powdered sugar
– 1 tsp vanilla extract
– Cherries, grated chocolate, or nuts for decoration
**Instructions:**
1. **Prepare the Chocolate Ganache:**
– In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
– Add the chopped dark chocolate to the hot cream and let it sit for a minute.
– Stir the mixture until the chocolate is fully melted and smooth.
– Add the butter, powdered sugar, and vanilla extract, stirring until everything is well combined. Let the ganache cool slightly.
2. **Assemble the Cake:**
– Line a rectangular dish or a small baking tray with parchment paper.
– Spread a thin layer of chocolate ganache on the bottom of the dish.
– Place a layer of tea biscuits over the ganache, covering the bottom.
– Spread another layer of ganache over the biscuits.
– Repeat the layering process, alternating between biscuits and ganache until all the biscuits are used. End with a layer of ganache on top.
3. **Chill the Cake:**
– Once assembled, refrigerate the cake for at least 4 hours, or until the ganache is fully set.
4. **Decorate and Serve:**
– Once chilled, remove the cake from the refrigerator.
– Decorate with grated chocolate, whipped cream, cherries, or nuts as desired.
– Cut into squares or slices and serve.
This cake is rich, creamy, and perfect for a no-bake dessert that impresses with its layered look and delicious chocolate flavor!
