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Prepare the Base:
Combine the crushed chocolate biscuits with the melted butter in a bowl until evenly mixed.
Press this mixture into the base of a greased or parchment-lined 8-inch springform pan. Refrigerate for 30 minutes.
Make the Chocolate Layer:
In a heatproof bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring between each, until smooth and fully melted.
Stir in the vanilla extract for added flavor.
Assemble the Cake:
Pour the chocolate mixture over the chilled biscuit base. Smooth the top with a spatula.
Cover and refrigerate for at least 4 hours or overnight until set.
Serve:
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