Chocolate Biscuit Cake

One of the most easiest and yummiest cakes i have ever made.. I had this recipe in store for about months.. But always delayed making it, for the next time.. Not sure of how the outcome would be like.. Finally i decided to make this cake as i wanted to eat a dessert badly and that too something made of chocolate, as im a big chocoholic.. All the ingredients were available in my pantry, and the time taken to make this cake was also minimum..  I assembled all the ingredients and started making this cake.. It was fun breaking the biscuits into pieces, making the chocolate sauce fresh from scratch and then making ganache for the topping.. It was a destressing process....

                Once the cake was ready and served, the first bite created a kind of magic to my senses.. A sense of satisfaction, peacefulness and all the more happiness at the outcome of the cake made me feel ecstatic.. The texture was crunchy and the velvetty feeling of ganache filled my mouth...The first day when you eat the cake soon after it is made, you get a crunchy taste of the biscuits and the velvetty taste of ganache.. And if you eat the next day you get a cake like texture.. Soft and creamy, as the flavours blend even more together and the biscuits soak the chocolate syrup well..  I will definitely make this cake again very soon...

Ingredients:

375-400gms digestive biscuits

For the chocolate syrup:

1/2 cup sugar

1/4 cup cocoa powder

1/2 cup water

1/3 cup butter ( i used salted butter)

For the ganache

1/2 cup chocolate

1/4 cup cream

Method: Break digestive biscuits in chunks in a bowl.. Donot crumble it to powder.. Keep it aside.. Grease a ring mould with butter and keep aside..
For the chocolate syrup, in a pan mix both sugar and cocoa powder.. Add in water and mix well.. Add in butter and heat it on low flame till butter and sugar melts and the syrup starts to bubble.. Around 3-4mins.. Off gas and let it cool for 10-15mins.. Add this to the biscuit chunks and mix well.. Put this mixture in greased mould and level it with a spoon..  Cover and refrigerate for about an hour.. Meanwhile prepare ganache..
In a bowl mix chocolate and cream together.. Microwave it at a low temperature for about a minute and half till chocolate melts.. Alternatively you can heat it on gas on a very low flame.. Remove the bowl and mix well with a spoon till it gets thick and comes to room temperature.. Remove the set biscuit from refrigerator and spread this ganache on top of it.. Again cover and leave it in refrigerator for about an hour till the ganache sets.. Remove and leave it outside for 5mins, run a knife on the inside of the mould, demould, cut and serve..        

Note: Try substituting orange juice for water for a light orange flavour.. And reduce the quantity of sugar too as orange juice would be sweet..
  I would personally reduce the quantity the quantity of sugar next time as it was a bit more on sweeter side for me..      

                                          Break biscuit into chunks

                                         Take sugar and cocoa powder in a pan

                                          Add in water and mix..

                                           Add butter..

                            Heat on low flame till mixture starts to bubble.. Off gas and leave aside for 10mins..

                                          Grease a ring mould with butter..

                                    Add chocolate syrup in the biscuit chunks

                                            Set it in the mould and refrigerate it..

                                             Take chocolate and cream in a bowl..

                                          Mix it and heat it at low temperature..

It should be thick and at room temperature..

                                          Pour it over the set biscuit cake and refrigerate it back..

                                           Remove, leave it outside for 5mins.. Demould..

Cut and serve..