Question ID: 4000-9491-1-2-5-7
Recipe Description
You only need four ingredients: 400g biscuits, ( I use digestive biscuits, but you could also use hobnobs, ginger nuts, or anything with a bit of texture)250g chocolate, (Here I used dark chocolate but you can also use milk chocolate or a mix of both to taste) 200g butter (unsalted) 235ml cream. (double)
First melt the butter in a pan, and while you are waiting for it to melt crush the biscuits in a bowl, this can be done roughly so the crumbs are of different sizes.Once the butter has melted pour into the broken biscuits and mix well.
pour the biscuit mix into a tray lined with paper or clingfilm, to make it easier to remove later and pack down well.
Over a pan of hot water place a glass bowl with the cream in it making sure the bowl does not touch the water in the pan to heat the cream.This needs to be done slowly under a medium heat. If the cream gets too hot it will separate and ruin.
Add the chocolate to to warm cream and mix till all the chocolate has melted and well mixed with the cream. Stir continuously.
Pour the melted ganache (chocolate/cream mix) on top of the biscuit base.
An optional extra is to grate some chocolate on top of the finished cake. Here I am using white chocolate for contrast but you can use any chocolate you have. Or use a chocolate dusting for a velvet finish.
Once you have finished leave it to cool a little before placing in the fridge to set. I should take a couple of hours to be set after that you can remove from the fridge, using the cling film you can life from the tray and cut into pieces.Note: Before i placed my in the fridge i ran a knife through the top of the cake to leave a pattern on the top and gave me a guide as to where to cut the cake once cooled.Hope you enjoyed this, give it a try and let me know what you think.
Question & Answer
Question: What is the correct order of the images?
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