Take this double-layer cake to a third level of indulgence by serving with a dollop of double cream.
Ingredients
- 175g plain chocolate biscuits
- 85g butter, melted
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400g dark chocolate, chopped
- 600ml thickened cream
- 1/4 cup coffee-flavoured liqueur
- Cocoa powder, to dust
Method
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Step 1
Grease a 20cm (base) springform pan. Line base and side with baking paper. Place biscuits in a food processor. Process until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base of pan. Refrigerate for 30 minutes.
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Step 2
Meanwhile, place chocolate in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 10 minutes or until melted and smooth. Remove from heat. Cool for 10 minutes (see note).
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Step 3
Using an electric mixer, beat cream and liqueur until soft peaks form. Fold cream mixture into chocolate. Pour chocolate mixture over base in prepared pan. Smooth with a spatula. Cover. Refrigerate for 3 hours or until set. Dust with cocoa. Serve.
