- 225 g Rich Tea biscuits (or Petit Beurre)
- 15 g soft butter
- 115 g soft butter
- 115 g brown sugar
- 115 g dark chocolate
- 2 spoons of warm water
For ganache (optional)
- 125 g dark chocolate
- 125 g sour cream
Cut the cake 15 cm in diameter. It can also be a cake tin. Cut the biscuits into 1 to 2 cm pieces. Cream the butter and sugar together until light and fluffy.
Melt the chocolate. Add the butter-sugar mixture and mix. Add water and shake the cookies. Mix well so that the cookies are covered with the mixture. Pour the mixture into the mold. Cut the bottom slightly so that the top is flat. Refrigerate for 30 minutes.
Prepare the chocolate ganache :
Put the broken chocolate in a bowl. Pour the whipped cream into a saucepan and bring to a boil. Pour the hot cream over the chocolate and mix well, stirring constantly until the chocolate has melted and the mixture is glossy.
Take the cake out of the fridge and thaw it, then place it on a wire rack with a tray on the bottom. Pour the ganache on the cake: it should be covered including the sides of the cake. Leave to refrigerate for at least three hours before serving.