Rich Tea Biscuit Cake

Ingredients

Makes: 30 pieces

225g rich tea biscuits

50g unsalted butter

125g caster sugar

1 egg, lightly whisked

100g dark chocolate

For the topping

125g dark chocolate

50g white chocolate


Method


Lightly grease a small round cake tin (15cm in diameter), with a removable base. Place a circle of baking parchment in the base. Set aside.

Crunch up the rich tea biscuits into small pieces, leaving some that are larger at about 1cm.

Cream the butter and caster sugar together, then add the egg and whisk again.


Break the dark chocolate into pieces and place in a heatproof bowl and melt over simmering water. When melted, add the sugar-butter-egg mix to the chocolate and stir in until melted and thickened to a light custard texture, which takes a couple of minutes.


Stir up the broken biscuit pieces until thoroughly coated.

Transfer the chocolaty biscuit mix into the cake tin, making sure that the pieces are squashed right into all the gaps to make a firm, continuous base. Put into the fridge for about 1 hour until thoroughly set.


Remove the base from the fridge and leave at room temperature while you do prepare the dark chocolate.

Break the dark chocolate into pieces and place in a heatproof bowl and melt over simmering water. While it is melting, gently slide the prepared biscuit base out of the cake tin. Spread the melted chocolate over the base. smoothing until nice and even. Put into the fridge for about 1/2 an hour.


For the final flourish, melt the white chocolate and then drizzle over the top of the dark chocolate. Place it all back into the fridge again for 2 hours to set fully.


With a sharp knife, cut into small shapes of about 1.5cm x 2cm.




Thanks to All recipes UK