Digestive Biscuits: 250 grams (You can also opt for instant oatmeal for a twist)
Instant Coconut Milk/Regular Milk/Heavy Cream: 400 ml
Chocolate Bars (preferably dark for a rich taste): 200 grams
Chocolate Prep: Start by chopping 200 grams of dark chocolate into small chunks. The smaller the chunks, the easier they’ll melt. Transfer these chunks into a spacious mixing bowl.
Creamy Cascade: In a saucepan, pour in your choice of 400ml of heavy cream or coconut milk. Set the heat to medium and continuously stir to prevent any burns or formations of a film. As the milk edges towards boiling, remove it from the flame. Gently pour this heated milk over the chocolate chunks. This is the beginning of your velvety journey.
The Stirring Session: Employ a spatula and mix the milk and chocolate until you achieve a glossy, seamless chocolate ganache. If the chocolate resists melting completely, a hot water bath can come to the rescue. Simply place your bowl over simmering water, ensuring the bowl doesn’t touch the water, and continue stirring until the chocolate yields to a melt.
Biscuit Blitz: Now, for the crunchy twist. Take 250 grams of digestive biscuits. If you wish to experiment, instant oatmeal is a worthy substitute. Place your chosen ingredient in a Ziplock bag, sealing out the air. With the help of a rolling pin, channel your inner baker and crush them until they’re reduced to small, crunchy bits. Introduce these crushed morsels to your chocolate ganache and mix until every piece is generously coated with chocolate.
Setting the Stage: For this recipe, an 8 cm springform pan is ideal. Line its bottom with parchment paper. To ensure an easy release, lightly brush the bottom and sides with some oil or butter. Pour your chocolate-biscuit mix into the pan, smoothing the top for an even surface. Cling film comes in handy now, as it will cover your concoction. Into the refrigerator, it goes, for a minimum of 3 hours. Overnight chilling is recommended for best results.
The Final Touch: Once your cake has set firmly, it’s time to give it a regal touch. Begin by heating about 50ml of milk till it’s just about to boil. In a separate bowl, have 80 grams of chocolate chunks ready. Pour the hot milk over these chunks and stir continuously to achieve a smooth melted chocolate mix. This divine mix is then poured over your cake. Use a spatula to ensure it’s spread evenly on the top and sides. A quick 30-minute refrigerator stint will set the ganache.
Serving with Flair: Release your masterpiece from the springform pan, placing it on a grand serving plate. Elevate its elegance with some chocolate shavings sprinkled on top.