Ingredients
8 oz semi-sweet chocolate
8 oz butter
2 eggs, beaten
8 oz biscuit Maria or English digestive biscuits
1 tsp vanilla
To decorate: you have options:
1- melt 2 oz of same semi-sweet chocolate,
2- 3 oz double cream, glacé cherries, angelica, and walnut halves, or
3- the topping of your choice
Preparation
Grease 6 inch cake tin with detachable base or cover inside of regular 6 inch cake tin. Break up and melt the chocolate, preferably in a double boiler. Melt the butter in a separate pot. Beat eggs in a bowl, gradually pour in the melted butter. Once butter and eggs are mixed, blend in the melted chocolate and set aside. Place the digestive biscuits in a plastic bag and break them up into small pieces using a rolling pin or your hand. Fold the biscuits into the chocolate mixture. pour moisture into cake tin and smooth base. Refrigerate overnight.
