Ingredients:
225g Rich Tea biscuits
115g softened unsalted butter
115g unrefined caster sugar
115g chopped dark chocolate (minimum 53% cocoa solids)
2 tablespoons warm cream or milk
For the chocolate ganache
125g dark chocolate, chopped
125g whipping cream
Instructions:
Prepare a metal cake ring by greasing with butter and lining the sides and the bottom with baking paper. (Place the lined ring onto a flat tray and leave to one side until required.)
Break the biscuits into small pieces, around 1–2cm in size. Do not place into a processor – the biscuits should not become crumbs.
Place the softened butter and the sugar into a bowl and cream together until light and fluffy.
Melt the chocolate either in the microwave or over a simmering saucepan of water.
Once melted, pour the chocolate onto the butter and sugar and mix thoroughly.
Finally, add the warm cream (or milk) and then the broken biscuit pieces. Stir well to make sure that all the biscuit pieces are coated with the chocolate mix.
Place the mixture into the lined cake ring and carefully but firmly push it down to create an even texture.
Place the cake into the fridge to chill until the chocolate becomes firm. This could take up to 30 minutes.