Ingredients
- 200g chocolate biscuits (like Digestives or Oreos)
- 160g unsalted butter, melted
- 400g dark chocolate, chopped
- 1 can (397g) sweetened condensed milk
- 100g puffed rice cereal
- 50g toasted nuts (optional for added crunch)
- A pinch of sea salt
Equipment Needed
- Mixing bowl
- Microwave-safe bowl or double boiler
- Baking dish (approximately 9×9 inches)
- Spatula
- Parchment paper
Step-by-Step Instructions
To get started on this wonderful cake, the first thing I do is crush those chocolate biscuits into fine crumbs. A ziplock bag and a rolling pin work wonders for this—just bang away until you have a lovely sandy texture! Once crushed, I mix in the melted butter until everything is well combined. This will form the base of our cake, giving it that delightful, crunchy layer. Leaving it aside, I then melt the chopped dark chocolate, stirring it gently either in the microwave or over simmering water until silky smooth. It’s one of my favorite scents in the kitchen! The rich aroma of chocolate wafting through the air is just divine. (See the next page below to continue steps…)