Chocolate Biscuit Cake

Ingredients (serves 14)

• Melted butter, to grease
• 2 x 250g pkts Arnott's Marie or Morning Coffee biscuits
• 250g butter, chopped
• 2 tbs caster sugar
• 35g (1/3 cup) cocoa powder
• 3 eggs

Method

1. Lightly brush a 20cm round (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper. Place 6 biscuits in a plastic bag and seal. Use a rolling pin to pound until finely crushed. Transfer to a large bowl. Use your hands to break the remaining biscuits into small pieces. Add the pieces to the crushed biscuit in the bowl.
2. Combine the butter, sugar and 2 tablespoons of cocoa powder in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves and the butter melts. Place the eggs and remaining cocoa powder in a bowl. Use a fork to whisk until combined.
3. Add the butter mixture to the egg mixture and use a fork to mix until a sticky chocolate sauce forms. Pour the chocolate sauce over the biscuit pieces and mix until well combined. Spoon the mixture into the pan and use the back of a spoon to press firmly. Place in the fridge for 2 hours or until firm. Cut into slices to serve.