Categories: Cake, icing, torte

Ingredients

• 4 oz. dark chocolate
• 4 oz. granulated sugar
• 4 oz. unsalted butter
• 1 egg
• 8 oz. Rich tea biscuits
• 1/2 tsp. butter for greasing
• 8 oz. dark chocolate (for coating)
• 1 oz. chocolate (for decoration)

Directions

1. Lightly grease a 6 × 2 1/2 inch cake pan and place it on a sheet of parchment paper.

2. Break each of the biscuit into almond-size pieces by hand and set aside.

3. Mix butter and sugar in a bowl until the mixture starts to lighten.

4. Melt the 4 oz. of chocolate and add to the butter mixture while constantly stirring.

5. Beat in the egg to the mixture.

6. Fold the biscuit pieces until they are all coated with the chocolate mixture.

7. Spoon the mixture into the pan.

8. Chill cake in the refrigerator for at least three hours.

9. Pour the melted chocolate over the cake and smooth the top and sides using a knife.

10. Allow it to set at room temperature.

11. Melt the remaining 1 oz. chocolate and use to decorate the top of the cake.

Email to a friend | Print this recipe | Back