British Chocolate Biscuit Cake

Equipment

• 8 inch cake pan (the original recipe uses a 6 inch cake ring.)

Ingredients

Cake

• 8 ounces British tea biscuits , (I used McVities Digestive Biscuits.)
• 6 ounces butter, at room temperature
• 6 ounces granulated sugar
• 6 ounces dark chocolate, melted

Chocolate Topping

• 8 ounces dark chocolate, melted

Garnish

• mini chocolate chips. You could also use chocolate sprinkles, or chocolate curls.

Direction

1. Butter or spray your pan, then line with plastic wrap, with long ends. This will make it easier to invert after the cake chills.
2. Break or chop your biscuits into pieces. The original recipe says to break them into pieces the size of almonds. I chopped mine a little larger than that. Set aside.
3. Cream the soft butter and sugar until light and fluffy. Beat in the melted chocolate until everything is completely combined.
4. Fold in the chopped biscuits until they are evenly distributed.
5. Spread the mixture into your prepared pan. You want to make sure to fill all the nooks and crannies so there are no air pockets. Cover with plastic wrap and refrigerate for 3 hours. 
6. When the cake has chilled, run an offset spatula or other thin blunt knife along the edge to loosed the cake from the sides of the pan. Invert onto a rack that is set over a sheet of parchment paper. Peel off the plastic.
7. Pour the melted chocolate over the top and sides of the cake, using an offset spatula to smooth it out. Add your garnish, if using, while the chocolate is still wet.
8. Allow the topping to set at cool room temperature before slicing.
9. The cake can be stored at room temperature, but for overnight I would refrigerate it. Let it sit on the counter for 30 minutes for easier slicing.