Ingredients:
100g unsalted butter
100g granulated sugar
200g dark chocolate, finely chopped
200g digestive biscuits, roughly crushed
1 teaspoon vanilla extract
Pinch of salt
Optional toppings: powdered sugar, whipped cream, fresh berries
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Instructions:
Line a round cake tin with parchment paper and set aside.
In a heatproof bowl, combine the chopped dark chocolate and unsalted butter. Melt the mixture over a double boiler or in the microwave, stirring occasionally until smooth.
Once melted, remove the chocolate mixture from heat and stir in the granulated sugar, vanilla extract, and a pinch of salt until well combined.
Gently fold in the crushed digestive biscuits until they are evenly coated with the chocolate mixture.
Transfer the mixture into the prepared cake tin, pressing it down firmly and smoothing the top with a spatula.
Refrigerate the cake for at least 2-3 hours, or until set.
Once set, remove the cake from the tin and place it on a serving plate. If desired, dust the top with powdered sugar and serve with whipped cream and fresh berries on the side