Chocolate Biscuit Cake
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- 1/2 cup blanched unsalted hazelnuts
- 2 1/2 sticks unsalted butter, other for frying
- 1 14-ounce package of digestive biscuits (e.g., B. McVitie’s, broken into 1/2-inch pieces (approximately 5 cups)
- 1/3 cup golden syrup (such as Lyle)
- 1/4 teaspoon salt
- 6 ounces semisweet chocolate, chopped
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/3 cup chocolate hazelnut spread
- 4 ounces semisweet chocolate, chopped
- 1/2 cup cream
- 1 tablespoon golden syrup (such as Lyle)
- mini chocolate chips for decoration
- Make the cake: Preheat oven to 350°F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden brown, about 10 minutes. Let it cool before chopping.
Grease the bottom and sides of a 20cm springform tin with butter. Set aside. Place hazelnuts and cookies in a large bowl. Combine the butter, golden syrup, and salt in a medium saucepan over medium heat and cook, stirring, until the butter has melted (do not boil). Remove from heat and stir in chocolate, cocoa powder, and vanilla until smooth, then stir in chocolate-hazelnut spread.
Pour chocolate mixture over cookie mixture and stir until coated. Pour into the prepared mold and press evenly until thickened. Place plastic wrap directly onto a surface and refrigerate until firm, at least 6 hours or overnight. Make the ganache: Place the chocolate in a small bowl. Heat the cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup has melted and the mixture is bubbling around the edges. Pour over the chocolate and let stand for 5 minutes, stirring until smooth. Let stand at room temperature for 30 minutes to 1 hour until thick but ready to pour. (It should look like soft pudding.)
Remove the cake from the refrigerator and let it stand at room temperature for 45 minutes. Remove the springform pan ring and place the cake on a cake stand or serving plate. Remove the bottom of the pot. Pour about a third of the cooled ganache over the cake and gently spread with a small spatula, allowing excess ganache to drip down the sides. Repeat with remaining ganache in two more batches until the top and sides of the cake are covered. Scatter mini chocolate chips around the top of the cake.