Step 1

Use your hands to break up the cookies/biscuits into small pieces - don't break them up too small because the cake will lose that signature texture.

Step 2

In a small saucepan heat margarine & chocolate on low heat until melted. Then add sugar, and cocoa powder & stir until dissolved. Add salt, espresso powder & vanilla extract (if desired) and mix well.

Step 3

Add the crushed cookies to your mixture and stir to coat all the pieces.

Step 4

Transfer the mixture to a lined loaf tin (or any other tin or cake pan you have on hand - see the Notes below if you don't have a tin). Smooth out the top using the back of a spoon.

Step 5

Cover the tin with plastic wrap or aluminum foil. Let it set in the fridge or a freezer for a minimum of 1 hour before topping it with the chocolate topping.

Step 6

Add dark chocolate and half of the cream to a small saucepan. Heat on low heat until the chocolate is completely melted - be careful not to burn it. Once the chocolate is completely melted turn off the heat and pour in the remaining cream.

Step 7

Remove the lazy cake from the fridge and peel back the plastic wrap/foil. Pour the chocolate topping on top.

Step 8

Cover again and let chill in the fridge until the topping is set - about 3-4 hours (or overnight). Sprinkle with very finely crushed biscuits before serving.