And I knew I was in for a treat!
Chocolate Biscuit Cake from The Baker, The Chicago Tribune and Darren McGrady
8 ounces digestive (tea) biscuits or cookies
1/2 stick butter, softened
1/2 cup granulated sugar (superfine is best)
12 ounces dark chocolate
1 egg, beaten
1. Lightly grease a 6-inch cake ring or springform pan with butter. Break each of the biscuits into almond-size pieces; set aside. Cream the butter and sugar until a light lemon color.
2. Melt 4 ounces of the chocolate in a double boiler. Off the heat, add the butter and sugar mixture, stirring constantly. Add the beaten egg, stirring well. Fold in the biscuit pieces until they are well coated with the chocolate mixture.
3. Spoon the mixture into the prepared cake ring. Fill in the gaps on the bottom of the ring as much as possible as this will be the top when unmolded. Refrigerate for at least two hours.
4. Remove the cake from the refrigerator and let it stand while you melt the remaining 8 ounces of dark chocolate in a double boiler. Remove the sides from the cake and place, upside down, on a cooling rack. Pour the melted chocolate evenly over the cake and smooth the top and sides. Let sit until the icing hardens.