CHOCOLATE BISCUIT CAKE
Ingredients
1: 800g digestive biscuits or tea biscuits
2: 1 cup nuts (walnuts & pecans)
For Syrup:
1: 200g sugar
2: 60g unsweetened cocoa powder
3: 240 ml water
4: 150g salted butter
5: 1 tsp vanilla extract
For Chocolate Ganache:
1: 120g whipping cream
2: 120g chocolate
For Baking:
1: 9 inch spring form cake pan
Instructions
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1: in a bowl break the biscuits into small pieces, then add the chopped nuts, mix, and keep aside.
2: for making syrup: in a pan add sugar, and cocoa powder, mix then add water and whisk till no lumps are left.
3: now add butter and cook the syrup on medium flame till the butter melts, now cook on low to medium flame for 7 minutes, keep stirring.
4: let the syrup cool a little and then add this mixture to the biscuits, and mix well.
5: Transfer the mixture to the cake tin, press it down, and keep in the fridge for 1 hour.
6: to make the ganache: heat the cream, add it to the chocolate, leave it for a few minutes, and then mix it well.
7: take the cake out of the fridge, top the ganache on the cake and spread it, garnish with a little nuts on the edge, and place it in the fridge for a further 2 to 3 hours.
8: serve and enjoy.
NOTE:
1: to remove the cake, use a butter knife to go around the cake as shown in the video.
2: to cut the cake, dip the knife in hot water, wipe it, and cut the cake (this helps).
