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Preparation Time: 30 minutes + 1 hour chilling time
Cooking time: None
Serves: 12
If served as twelve portions, provides 368 cals, 35g fat (of which 13g saturates), 27g sugar and 0.2g salt per portion.
Ingredients
- 115g (4oz) unsalted butter, softened
- 115g (4oz) caster sugar
- 115g (4oz) chopped chocolate
- 1 tbsp of Kalua/Baileys Irish cream/or warm water
- 225g (8oz) Mcvities (or alternative brand) rich tea biscuits, roughly crushed no crumbs
- 40g (1½oz) chopped glace ginger
- 125g (4½oz) double cream
- 125g (4½oz) dark chocolate, chopped
- Decorative chocolate swirls or flakes (optional)
Method
1. In a medium bowl add the butter and sugar, cream until light.
2. Add the chocolate to a heatproof bowl, gently heat over a pan of simmering water until melted. Pour the melted chocolate over the creamed butter and sugar, mix.
3. Into the mixture add the alcohol or water, stir and then mix in the pieces of biscuit and ginger.
4. Tip the chocolate mixture into a lined 15cm loose bottom cake tin, press down firmly with the back of a spoon or potato masher to make the surface as flat as possible. Cover, and place in the fridge to chill for at least 1 hour.
5. To make the covering, add the cream to a small saucepan and heat to just before boiling.
6. Add the chocolate to a bowl and pour over the scalded cream, stirring to blend.
7. Remove the biscuit cake from the fridge and ease out of the tin. Place the cake on a wire rack.
8. Coat the top and the sides of the cake with the covering, smoothing it out with a palate knife. Allow the chocolate to set before moving it onto the presentation plate.
9. Decorate with chocolate swirls or flakes (optional).
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