Ingredients:
- 8 oz (225g) Digestive Biscuits, roughly broken
- 4 oz (115g) Unsalted Butter
- 4 oz (115g) Caster Sugar
- 4 tbsp (60ml) Double Cream (Heavy Cream)
- 4 tbsp (60ml) Golden Syrup
- 4 tbsp (20g) Cocoa Powder
- 1 tsp Vanilla Extract
- 8 oz (225g) Dark Chocolate (70% cocoa solids), broken into pieces
- 1 oz (30g) Unsalted Butter
- White Chocolate, melted, for drizzling (optional)
- Edible Gold Leaf (optional)
Instructions:
- Crush the Biscuits: Place digestive biscuits into a large ziplock bag, squeeze the air out and hit repeatedly with a rolling pin until they are mostly crushed with some larger chunks for texture. Alternatively, crush by hand.
- Melt the Butter Mixture: In a saucepan over low heat, melt the butter, sugar, cream, golden syrup, cocoa powder and vanilla extract. Stir constantly until smooth and combined. Do not let it boil.
- Combine Ingredients: Remove from heat and pour the melted mixture over the crushed biscuits. Mix well to ensure all the biscuits are coated.
- Prepare the Tin: Line the cake tin with baking paper, leaving some overhang to help with lifting the cake out later.
- Press the Mixture: Press the biscuit mixture firmly into the lined tin, ensuring an even surface.
- Chill the Base: Refrigerate for at least 2 hours, or preferably overnight, to allow the biscuit base to firm up.
- Melt the Chocolate Coating: Melt the dark chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth and glossy. Alternatively, melt over a double boiler.
- Coat the Cake: Remove the chilled biscuit base from the tin and place it on a wire rack set over a baking sheet. Pour the melted chocolate over the biscuit base, spreading evenly with a spatula.
- Decorate (Optional): Drizzle with melted white chocolate and sprinkle with edible gold leaf (if using) before the chocolate sets.
- Set and Serve: Refrigerate again for at least 30 minutes to allow the chocolate coating to set completely. Cut into squares and serve.