Ingredients:<\/p>\n\n\n\n
200g (7 oz) dark or semi-sweet chocolate, chopped<\/p>\n\n\n\n
300g (about 10.5 oz) digestive biscuits or tea biscuits, broken into small pieces<\/p>\n\n\n\n
100g (3.5 oz) milk chocolate, chopped<\/p>\n\n\n\n
1\/2 cup unsalted butter<\/p>\n\n\n\n
1\/2 cup granulated sugar<\/p>\n\n\n\n
1\/4 cup cocoa powder<\/p>\n\n\n\n
1 tsp vanilla extract<\/p>\n\n\n\n
1\/2 cup heavy cream<\/p>\n\n\n\n
Optional: 1\/2 cup chopped nuts, dried fruit, or mini marshmallows<\/p>\n\n\n\n
For the Ganache Topping (Optional):<\/p>\n\n\n\n
100g (3.5 oz) dark or milk chocolate, chopped<\/p>\n\n\n\n
1\/4 cup heavy cream<\/p>\n\n\n\n
Instructions:<\/p>\n\n\n\n
Prepare the Base:<\/p>\n\n\n\n
Grease and line an 8-inch round or square pan with parchment paper. Leave some overhang for easy removal.<\/p>\n\n\n\n
Break the Biscuits:<\/p>\n\n\n\n
Place the biscuits in a large bowl and break them into small, bite-sized pieces. Add nuts, dried fruit, or marshmallows if desired.<\/p>\n\n\n\n
Make the Chocolate Mixture:<\/p>\n\n\n\n
In a medium saucepan over low heat, combine the dark chocolate, milk chocolate, butter, sugar, and cocoa powder. Stir until melted and smooth.<\/p>\n\n\n\n
Gradually stir in the heavy cream and vanilla extract, mixing until fully combined.<\/p>\n\n\n\n
Combine with Biscuits:<\/p>\n\n\n\n
Pour the chocolate mixture over the broken biscuits. Stir gently until all the pieces are coated.<\/p>\n\n\n\n
Chill the Cake:<\/p>\n\n\n\n
Refrigerate the cake for at least 4 hours, or until it\u2019s firm. Overnight chilling works best for easy slicing.<\/p>\n\n\n\n
Shape the Cake:<\/p>\n\n\n\n
Transfer the mixture into the prepared pan. Press it down firmly with a spatula or the back of a spoon to pack it evenly.<\/p>\n\n\n\n
Optional Ganache Topping:<\/p>\n\n\n\n
Heat the heavy cream in a small saucepan until steaming (do not boil). Pour it over the chopped chocolate in a bowl and let sit for 2 minutes. Stir until smooth.<\/p>\n\n\n\n
Spread the ganache over the chilled cake and refrigerate for another 30 minutes until set.<\/p>\n\n\n\n
Serve:<\/p>\n\n\n\n
Remove the cake from the pan using the parchment overhang. Slice into squares or wedges and enjoy!<\/p>\n\n\n\n
Tips:<\/p>\n\n\n\n
Customizations: Use graham crackers, Oreos, or any of your favorite cookies instead of biscuits.<\/p>\n\n\n\n
Storage: Store in an airtight container in the refrigerator for up to 1 week.<\/p>\n\n\n\n
Freezer-Friendly: Freeze for up to 3 months. Thaw in the refrigerator before serving.<\/p>\n\n\n\n
Would you like ideas for variations, such as adding flavors like orange or coffee?<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 200g (7 oz) dark or semi-sweet chocolate, chopped 300g (about 10.5 oz) digestive biscuits or tea biscuits, broken into…<\/p>\n","protected":false},"author":2,"featured_media":14414,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-14413","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n