2tablespoonspeanut or any nutsroasted and lightly salted
Instructions
Grease 6" round baking dish with removable bottom with butter. ( see notes)
For Chocolate Sauce
Whisk the butter and sugar in a large bowl until just combined. The sugar is still granular but it will melt upon heating. Add in 2 two eggs and whisk again.
Now, add cocoa powder and mix evenly.
Cook the chocolate sauce on medium-low heat with constant stirring. First of all the sugar will dissolve then eggs will also cook to further thicken the sauce. Once the sauce thickens remove from heat. Video is helpful here to see finished consistency.
For Cake
Break Marie biscuit into chunks and mix in the chocolate sauce until well combined.
Transfer the cake mixture into greased pan. Cover with a cling wrap and cool in freezer for 30 minutes.
For Chocolate Ganache
Heat cream in a pan and add chocolate, remove the pan from heat and keep stirring until chocolate has melted. You chocolate ganache is ready. Let the ganache cool for 5-10 minutes so it thicken but is still warm and pourable.
Pour warm chocolate ganache over the cake surface and spread evenly. Finish with roasted peanuts or any nuts of your choice. Store the cold cake in the refridgerator.
Cut the cake with sharp knife and serve as needed.
Video
Notes
If you don't have removable bottom pan, you can use any dish of similar size and serve in it.
Cocoa powder: Use good quality cocoa powder for best results like dutch process dark cocoa powder.
Butter: I used mildly salted butter, add a pinch of salt if using unsalted butter.
Chocolate: Use chocolate of you choice, I used milk chocolate, dark chocolate would be great choice.
Nuts: I find peanut a great addition that gives snickers like flavors. But any roasted and lightly salted nuts like pecans, pistachio, almonds or hazel nuts would be make a great topping.
Biscuit: Use any teatime biscuits like Marie for best results. If unavailable, try using golden oreos.