Ultimate NoBake Chocolate Biscuit Cake Easy Dessert Recipes for a Crowd

Instructions:

1. Line a 9x9 inch (23cm x 23cm) square baking pan with parchment paper, leaving an overhang on two sides to act as handles (a 'sling').
2. Set up a double boiler. Gently melt the butter, chopped dark chocolate, golden syrup, sugar, and cocoa powder until the mixture is completely smooth and glossy. Stir constantly.
3. Remove the melted chocolate mixture from the heat and allow it to cool slightly for about 3 minutes.
4. Place the roughly broken biscuits into the slightly cooled chocolate mixture. Use a spatula to gently fold everything together until the biscuits are fully coated. Do not overmix into crumbs.
5. Transfer the mixture into the prepared pan. Use the back of a spoon or a damp spatula to press the mixture down firmly and evenly. Chill in the refrigerator while preparing the topping.
6. Make the Ganache: Place the semi-sweet chocolate chips for the topping in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Do not boil furiously.
7. Pour the hot cream over the chocolate chips and let it stand undisturbed for 5 minutes.
8. Whisk the cream and chips gently, starting from the centre and working outwards, until a smooth, shiny ganache forms.
9. Pour the ganache evenly over the chilled biscuit base. Sprinkle with flaky sea salt, if desired. Return the cake to the refrigerator for at least 4 hours, or preferably overnight, until completely firm.
10. To serve, use the parchment sling to lift the cake out of the pan. Cut into even squares using a large, sharp knife, wiping the knife under hot water between cuts for a clean slice.