Chocolate Biscuit Cake

8 ounces tea biscuits

½ stick unsalted butter

½ cup granulated sugar

12 ounces semisweet chocolate

1 egg

Cream together 12 stick {4 tablespoons} of butter with 1/2 cup of granulated sugar. 

Melt 4 ounces of semisweet chocolate in a double boiler. 

The recipe called for McVitie's Rich Tea Biscuits, I substituted with Biscoff {they tasted fabulous!}. Break the biscuits into almond-sized pieces. 

Off of the heat, add the butter and sugar mixture to the melted chocolate, stirring constantly. Fold in one egg, beaten. Finally, gently fold in the biscuit pieces. 

After all of the biscuits are coated in the chocolate mixture, press the contents of the bowl into a 6 inch springform pan that has been greased. Allow to chill for at least 3 hours. 

Remove the cake from the refrigerator; let stand while you melt 8 ounces of chocolate in a double boiler. Slide the ring off the cake; turn the cake upside-town onto a cooling rack. Pour the melted chocolate over the cake, smoothing the top and sides. Allow the icing to set at room temperature.