Directions:
Prepare the Cake Base:
Line the Pan:
Line a round cake pan or rectangular baking dish with parchment paper or plastic wrap, ensuring there is overhang on the sides for easy removal.
Crush the Biscuits:
Crush the biscuits into small pieces using a plastic bag and rolling pin or a food processor for coarse crumbs.
Make the Chocolate Mixture:
In a saucepan, mix sugar, cocoa powder, milk, and butter over medium heat. Stir until smooth and the butter melts. Remove from heat and add a pinch of vanilla extract.
Combine and Press:
Combine the crushed biscuits with the chocolate mixture, ensuring all the biscuit pieces are well coated.
Press the mixture into the prepared pan, smoothing it out evenly.
Prepare the Glaze:
Melt the Chocolate:
Chop the dark chocolate and place it in a heatproof bowl.
Heat the heavy cream until it boils, then pour it over the chocolate. Wait a minute, then stir until smooth.
Spread the Glaze:
Spread the glaze evenly over the cake.
Chill and Serve:
Refrigerate:
Refrigerate the cake for at least 4 hours or until set.
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