Chocolate Biscuit Cake

Ingredient

Method

100g digestive biscuit 50g caster sugar 20g cocoa powder 60g water 30g butter 1/2tsp vanilla extract Frosting: 60g dark chocolate coins 30g sour cream 1tbsp butter

1. Break the biscuit into small pieces. Set aside. 2. In a medium sauce pan, add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. 3. Add butter and place over medium heat. 4. Bring to boil for about 5 min, stirring constanly until syrup become slightly thicken. 5. Remove from heat and add vanilla estract. Set aside to cool slightly for about 10-15 min. 6. Pour the syrup over the biscuits and combine well using spatula or spoon. 7. Transfer the mixture into 4.5" springform pan. Press well using the back of the spoon. 8. Cover and chill for about 30 min. 9. Microwave the dark chocolate coins for 1 min (medium heat) until chocolate melted. Add butter and sour cream and stir until well combined. 10. Pour and spread frosting over the chocolate biscuit cake and chill to set for about 1 hr before serving.