Chocolate Biscuit Cake

Ingredients:

Instructions

Chocolate Biscuit Cake

Line an 8-inch (20 cm) round pan* with high sides with plastic with plastic wrap ensuring that there is an overhang around the sides.
Break up the digestive biscuits into pieces and place into a large bowl. I typically break each biscuit into about 6 pieces.
Add about 1/2 - 1 inch (1-2 cm) of water to a medium saucepan over low-medium heat and place a glass bowl overtop (ensuring that the bottom of the bowl isn't touching the water) to create a double boiler.
Add the chopped chocolate and butter to the glass bowl, and gently stir the mixture together until it is fully melted.
Remove the glass bowl from the heat and whisk in the golden syrup and heavy cream.
Pour the chocolate over the biscuits and stir until they're covered.
Pour/spoon the mixture into the cake pan and smooth the top. Place in the fridge for at least 4 hours to set.

Chocolate Ganache Topping

Finely chop the chocolate and place in a heat-proof bowl. Warm the cream until almost boiling (either in the microwave or a saucepan while gently stirring).
Pour the cream over the chocolate and let sit for 2-5 minutes.
Whisk until smooth. If the chocolate isn't completely melted, microwave the bowl on medium power (not high or standard power) for 45 seconds and whisk until smooth.
Remove the cake from the fridge. Lift it out of the pan using the overhang from the plastic wrap. Peel back the plastic and place the cake on a plate.
Spoon the ganache over the cake and smooth the top. Return to the fridge to let the ganache set.