Melt 1 1/2 sticks (12 tbsp) butter in saucepan over low heat.
Add chocolate to butter & continue to melt over low heat.
Place biscuits in a Ziploc bag & break into large pieces.
Add cream to butter/chocolate mixture.
Add broken biscuits to butter/chocolate mixture.
Stir to combine.
Pour into prepared 9-inch springform pan. Cover & refrigerate until set.
Release cake from pan, invert onto serving plate.
Remove parchment paper, decorate with sifted powdered sugar. Serve.
Chocolate Biscuit Cake
Adapted from SpaBettie
1 1/2 sticks (12 tbsp) unsalted butter
2 8-oz boxes of Baker's Semi-Sweet Baking Chocolate Squares
2/3 cup heavy whipping cream
1 package (200 g) McVitie's Rich Tea Biscuits, broken
1. Lightly coat a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper. Melt butter & chocolate in a large saucepan over low heat until smooth. Stir in cream. Remove from heat & stir in broken biscuits. Pour into prepared pan, smoothing top. Cover & refrigerate until set, from 3 hours to overnight.
2. Release cake from pan, invert onto serving plate. Remove parchment paper, decorate with sifted powdered sugar. Serve.
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