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Dairy
Easy
2 Hours
Diets 
No need to turn on the oven! A festive-looking, impressive, and delicious chocolate-biscuit cake in just 10 minutes. A great recipe to make with the kids over summer vacation.
Yields: 1 9-inch (24-centimeter) round pan
28 ounces (800 grams) Kedem Tea Biscuits, vanilla or chocolate
1 cup sugar
6 tablespoons Gefen Cocoa
1 cup water
1 teaspoon Gefen Vanilla Extract
pinch of salt
3/4 cup (1 and 1/2 sticks, or 150 grams) butter, softened
3 and 1/2 ounces (100 grams) Elite Bittersweet Chocolate
1/3 cup heavy cream
ground coconut or colored sprinkles
Lightly grease a nine-inch (24-centimeter) round pan.
Break biscuits into pieces that aren’t too small and put into bowl.
Heat sugar, cocoa, water, vanilla, and salt in a saucepan on a high flame until everything melts and turns into a chocolaty syrup.
Add butter and mix well until it melts into the mixture.
Pour syrup over biscuits, and mix well until it becomes a smooth batter.
Spoon into pan and press into bottom with a spoon or spatula. Smooth surface. Chill for about an hour until firm.
Break chocolate into squares and put into bowl. Add cream and melt in microwave or double boiler until fully melted and smooth.
Pour topping onto cake and freeze for about an hour until completely firm.
Slide a knife around edges of cake to release it from pan. Place on serving plate. Sprinkle with ground coconut and serve.
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The chocolate for the cake is too runny, was eggs needed for this recipe to make it into a cream?
The topping should be more of a ganache and should firm up while in the freezer.