Chocolate biscuit cake

Method

• Step 1
  Grease a 15cm (6 inch) round cake tin and line the base and sides with baking paper.
• Step 2
  Place 200g chocolate, sweetened condensed milk and 125g butter in a small saucepan over a medium heat and stir until melted and smooth.
• Step 3
  Place biscuits in a bowl, pour over chocolate mixture and stir to combine. Pour into prepared tin and use the back of a spoon to press in firmly. Refrigerate for 2-3 hours.
• Step 4
  Melt remaining chocolate and butter in a heat proof bowl over a double boiler, stirring until smooth. Release the cake from the tin and invert onto a plate. Remove baking paper and pour over chocolate mixture, smoothing the top and coating the sides using a pallet knife.
• Step 5
  Using a potato peeler, cut shreds of chocolate and scatter over the top of the cake. Chill in the fridge for 10-15 minutes to set the chocolate before cutting onto thin wedges to serve.