Ingredients:

  • 12 oz (340g) Dark Chocolate (at least 70% cocoa solids), finely chopped
  • 1 cup (240ml) Heavy Cream
  • 2 tablespoons (30g) Unsalted Butter, softened
  • 1/4 cup (60ml) Golden Syrup (or honey as an alternative)
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt
  • 1 1/2 packages (Approximately 450g) Marie Biscuits

Instructions:

  1. Line an 8-inch square cake tin with parchment paper, leaving an overhang.
  2. Heat heavy cream in a saucepan until simmering or microwave in 30-second intervals until hot.
  3. Pour the hot cream over the chopped dark chocolate. Let it sit for a minute, then whisk until smooth and glossy.
  4. Stir in the softened butter, golden syrup (or honey), vanilla extract, and salt. Mix until fully incorporated.
  5. Dip each Marie biscuit briefly into the warm ganache and place it in the prepared tin. Arrange in a single layer.
  6. Pour a generous layer of ganache over the biscuit layer. Repeat the process, alternating biscuit layers and ganache layers, until all biscuits are used, finishing with ganache.
  7. Cover the cake tin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  8. Lift the cake out of the tin using the parchment paper overhang. Cut into squares or rectangles and serve. Enjoy!