Ingredients:

  • 8 oz (225g) Dark Chocolate, at least 70% cocoa solids, chopped
  • 1/2 cup (1 stick, 113g) Unsalted Butter, cut into cubes
  • 1/4 cup (60ml) Whole Milk
  • 2 tablespoons Golden Syrup (or honey)
  • 1 teaspoon Vanilla Extract
  • 12 oz (340g) Digestive Biscuits (or Graham Crackers), roughly broken into 1-inch pieces
  • 2 oz (57g) White Chocolate, melted (optional)
  • Sprinkles (optional)

Instructions:

  1. Combine dark chocolate, butter, milk, and golden syrup in a saucepan over low heat. Stir constantly until melted and smooth. Remove from heat and stir in vanilla extract.
  2. Add the broken biscuits to the melted chocolate mixture. Gently stir until the biscuits are fully coated.
  3. Transfer the biscuit mixture to the prepared springform pan or loaf tin. Press down firmly and evenly to create a solid layer.
  4. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the cake to set completely.
  5. Once set, carefully remove the cake from the pan. If using, drizzle melted white chocolate over the top and sprinkle with sprinkles.
  6. Slice and serve chilled.