Chocolate Biscuit Cake!!!!!

So, you know that cake I was telling you about! I'm making it today for Mother's Day! It's in the refrigerator right now and it should be done in about an hour. I'm really excited!!!!! It looks really good! I'm going to give you the recipe and you have to make it! As I mentioned before, it doesn't bake in the oven, you just put it in the fridge. Interesting fact: the eggs are raw, but the chemical reaction of the sugar and the eggs actually cooks them and makes them safe to eat! I went to the store yesterday to get the special pan you need to make the cake, but they only had a 9 inch pan instead of the 6 inch one that the recipe calls for. So I actually had to double the recipe and it looks super delicious!!!!! This is the doubled recipe, do not double this recipe!!!

Ingredients:

• 1/2 tsp. butter , for greasing
• 16 ounces Rich tea biscuits
• 2 sticks (8 oz) unsalted butter , softened
• 1 cup granulated sugar
• 1 cup dark chocolate , for the cake (I used semisweet chocolate chips)
• 2 eggs

• 2 cups dark chocolate , for coating

Directions:

To make cake: Lightly grease a 9" x 2 1/2" cake ring and place on a tray on a sheet of parchment paper.

Break each of the biscuits into almond-size pieces by hand and set aside.

Cream the butter and sugar in a bowl until the mixture starts to lighten.

Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.

Beat the egg into the mixture.

Fold in the biscuit pieces until they are all coated with the chocolate mixture.

Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is unmolded.

Chill the cake in the refrigerator for at least 3 hours.

To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.

Slide the ring off the cake and turn it upside down onto a cake wire.

Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.

Allow the chocolate to set at room temperature.

Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a plate.

It's actually a lot easier than it sounds, I promise! Happy baking!!!