(from Darren McGrady's "Eating Royally")
Prep: 25 minutes
Chill: 3 hours
Servings: 8
8 ounces tea biscuits or cookies
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
12 ounces dark chocolate
1 egg, beaten
1 ounce white chocolate
1. Lightly grease a small (6-inch) cake ring or springform pan with
butter. Place on a parchment-lined tray. Break each of the biscuits into almond-size pieces; set aside. Cream the butter and sugar in a bowl until a light lemon color.
2. Melt 4 ounces of the dark chocolate in a double boiler. Off the heat,
add the butterand sugar mixture, stirring constantly. Add the egg; continue
stirring. Fold in the biscuit pieces until they are all coated with the
chocolate mixture.
3. Spoon the mixture into the prepared cake ring. Try to fill all the
gaps on the bottom of the ring, because this will be the top when it is
unmolded. Refrigerate, at least 3 hours.
4. Remove the cake from the refrigerator; let it stand while you melt the
remaining 8 ounces of dark chocolate in a double boiler. Slide the ring off the cake; turn the cake
upside-down onto a cooling rack. Pour the melted chocolate over the cake,
smoothing the top and sides using a butter knife or offset spatula. Allow
the icing to set at room temperature.
Carefully run a knife around the bottom of the cake where it has stuck to
the cooling rack. Transfer the cake to a cake dish. Melt the white chocolate; drizzle on top of the cake in a
decorative pattern.