Ingredients:

For the cake:

600g biscuits (digestive biscuits or graham crackers preferred)

120 grams sugar

60 grams cocoa powder

250ml milk

60 grams butter

A pinch of vanilla extract

For the glaze:

100 grams dark chocolate

130 ml heavy cream (33% fat)

Directions:

Line a round cake pan or rectangular baking dish with parchment paper or plastic wrap, ensuring overhang on the sides for easy removal.

Crush biscuits into small pieces using a plastic bag and rolling pin or a food processor for coarse crumbs.

In a saucepan, mix sugar, cocoa powder, milk, and butter over medium heat.

Stir until smooth and butter melts. Remove from heat, add vanilla extract.

Combine crushed biscuits with the chocolate mixture, ensuring all are well coated.

Press the mixture into the prepared pan, smoothing evenly.

For the glaze, chop dark chocolate and place in a heatproof bowl.

Heat heavy cream until it boils, then pour over chocolate. Wait a minute, stir until smooth.

Spread glaze over the cake evenly.

Refrigerate for at least 4 hours or until set.

Lift the cake out using the parchment overhang, slice, and serve chilled.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes

Kcal: 350 kcal | Servings: 8 servings