A favorite of the British Royal family and pretty much anyone who has tried this. It is much easier than the recipe appears to be. Don’t process the tea biscuits to crumbs. You want it chunky.
4 oz unsalted butter
4 oz sugar
4 oz chocolate (dark or milk) + 8 oz for frosting
8 oz tea biscuits (Digestive biscuits or McVitie’s)
Material: small springform pan or cake ring. Something with a removable bottom.
- Bring butter to room temp. Mix butter and sugar together until light and fluffy.
- Melt 4 oz chocolate, stir until no lumps. add into butter and sugar mix until combined.
- Break up tea biscuits and pour chocolate mixture onto the tea biscuits mix until coated evenly, press into springform pan.
- Refrigerate 8 hours or over night.
- Melt remaining 8 ounces of chocolate, make sure to have no lumps, then evenly pour onto cake.
- Refrigerate until cool and chocolate is firm.
