Chocolate Biscuit Gateaux

1. 1

   Grease 6 inch cake tin with detachable base or cover inside of regular 6 inch cake tin.

2. 2

   Break up and melt the chocolate, preferably in a double boiler.

3. 3

   Melt the butter in a separate pot.

4. 4

   Beat eggs in a bowl, gradually pour in the melted butter.

5. 5

   Once butter and eggs are mixed, blend in the melted chocolate and set aside.

6. 6

   Place the digestive biscuits in a plastic bag and break them up into small pieces using a rolling pin or your hand.

7. 7

   Fold the biscuits into the chocolate mixture.

8. 8

   pour moisture into cake tin and smooth base.

9. 9

   Refrigerate overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.