Chocolate Biscuit Cake

• Vegetarian

• Baking & Spices

  • 2 cups Dark chocolate chip

• Bread & Baked Goods

  • 1 pkg Mcvitie's chocolate digestives tea biscuits or rich tea biscuits

• Dairy

  • 3 tbsp Butter
  • 1 cup Whipping cream

Found on bettycrocker.com

Description

Ingredients

• 1 pkg (8.8 oz) McVitie's® chocolate digestives tea biscuits or rich tea biscuits
• 1 1/3 cups dark chocolate chips (8 oz)
• 2/3 cup whipping cream
• 2 tablespoons butter
• 2/3 cup dark chocolate chips (4 oz)
• 1/3 cup whipping cream
• 1 tablespoon butter

Directions

• 1 Line a 6- or 8-inch round cake pan with foil. Spray with nonstick cooking spray. Break each of the biscuits into 1-inch pieces; set aside.
• 2 In medium bowl, place 1 1/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 2/3 cup whipping cream and 2 tablespoons butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth.
• 3 Add biscuit pieces to chocolate mixture, gently fold until all pieces are coated. Spoon into the prepared cake pan. Gently press mixture into pan. Refrigerate cake for 3 hours or until firm.
• 4 Remove cake from cake pan and turn upside down onto a serving plate. Remove foil. In small bowl place remaining 2/3 cup chocolate chips. In 1-quart saucepan, heat remaining 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth. Pour the melted chocolate over the cake; frost top and sides using a butter knife or offset spatula. If desired, decorate with melted milk chocolate.

Nutrition