Recipe Submitted by : The Dessert Cart [ <- Click for more such wonderful recipe from The Dessert Cart]

Oven Temperature: 180 C/ 350 F/ Gas 4
Baking Time:10 minutes for the biscuit base
Baking Tin: 25cm (10in) springform cake tin
Storage:Keeps for 3-4 days in the refrigerator

Makes 10-12 Slices


180g (6oz) light digestive biscuits, crushed
2tbsp cocoa powder, sifted
2tbsp light brown sugar
75g (2 1/2oz) unsalted butter, melted

Ingredients For the filling and decoration

340g (11oz) semi-sweet chocolate
600ml (1 pint) double cream
1/3 cup castor sugar
2tbsp milk
2tbsp brandy or rum or 1tsp vanilla extract
cocoa powder
Garnish with white and plain chocolate piped curves


  • Mix together the crushed buscuits , cocoa, brown sugar and melted butter. Press in an even layer on the prepared tin’s base.
  • Bake in the preheated oven for 10 minutes. Remove the side of the tin and put the base, with the biscuit base on it, on a wire rack to cool.
  • When it is cool, reassemble the tin.
  • For the filling, melt the chocolates together and let it stand until the mixture has cooled to tepid. It should still be liquid.
  • Stand the cream in its container in a bowl of hot water until it is cool but no longer refrigerator cold.
  • Whisk the cream with the milk and sugar, and brandy or vailla, until it is thick enough to leave a ribbon trail when the whisk is lifted.
  • Be careful not to over-whip the cream.
  • Blend a spoonful of the cream into the tepid chocolate, then quickly fold the chocolate into the rest of the cream, using a large metal spoon.
  • Pour the mixture over the biscuit base in the tin and smooth the top with a palette knife.
  • Cover the tin with clingfilm and chill for at leats 4 hours, preferably overnight.
  • Remove the cake from the tin and leave it at room temperature for 30 minutes before serving.
  • Just before you serve the cake, sift a fine layer of cocoa powder over the top and decorate with the white and plain chocolate piped curves.
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