Biscoff Chocolate Biscuit Cake

Ingredients

For the Biscuit Cake

• 1 pack (230g / 3 ½ cups) Lotus Biscoff biscuits or Digestive biscuits
• 400 g (14oz / 2 ½ cups) dark chocolate chips or chocolate bar, cubed
• 300 g (½ cup) sweetened condensed milk
• 165 g (½ stick) unsalted butter , cubed

To Decorate

• 4 tbsp smooth Biscoff spread
• 4 Lotus Biscoff cookies

Direction

1. Line a small loaf tin with baking paper, letting the edges of the paper hang over the edges of the tin.
2. Break the biscuits up into a bowl. You want smallish pieces, but not so small that you end up with crumbs.
3. Put the chocolate and butter in a bowl and microwave for 30 second bursts until the butter melts. Alternatively you can do it over a pan of barely simmering water (double boiler method).
4. Leave to stand for a couple of minutes, then stir until the chocolate is melted and smooth.
5. Stir in the condensed milk.
6. Pour the melted chocolate over the biscuit pieces then stir gently until they are combined.
7. Transfer the chocolate biscuit mixture into the prepared tin and press down firmly so that it’s level and packed into the tin.
8. Scrape any chocolate still in the bowl over the top and level. Place it in the fridge overnight so that the biscuit cake sets.
9. The following day, lift the cake out of the tin using the overhanging paper and transfer to a plate.
10. Microwave four tablespoons of smooth Biscoff Spread for 30 seconds and stir. Drizzle this over the cake, letting it drip down the sides. Decorate with Lotus Biscoff biscuits (this step is optional).
11. Run a sharp knife under hot water and cut thin slices of the cake to serve.