- 200 gr sugar
- 50 gr cocoa
- 250 gr milk
- 125 gr butter
- 450 gr biscuits
- 1 tsp vanilla extract
- 120 gr whipping cream (35% fat)
- 120 gr dark chocolate – chopped
Break the biscuits into small pieces into a large bowl.
Prepare the chocolate syrup:Add the milk and butter into a medium sauce pan add sugar and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. After that add the cacao and vanilla extract. Set aside to cool slightly for about 10 minutes.
Pour the biscuits over the syrup and combine well using a large spatula or spoon.
Transfer the mixture into a 23 cm non-stick round cake ware, bottom lined with parchment paper.
Press well using the back of the spoon or an offset spatula.
Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.