Step 2

Butter and line a 15cm (6") loose bottom cake tin and set to one side.

Step 5

Break the Rich Tea biscuits into small pieces, about 1 to 2 cm in size. Do not break them up too small, they should NOT be crumbs, but small pieces.

Step 8

Cream the butter and sugar together until light and fluffy.

Step 11

Melt the chocolate in the microwave, or in a pan set over boiling water.

Step 14

Once the chocolate has melted, pour it over the butter and sugar mixture, and mix thoroughly.

Step 17

Add the water the chocolate mixture, and the the broken biscuits, Mix them well, so all of the biscuits are covered and coated in the chocolate mixture.

Step 20

Spoon the mixture into the prepared cake tin, and press down gently to create an even texture and surface. Place the cake into the fridge and allow it to chill for 30 minutes.

Step 23

Meanwhile, make the chocolate ganache. Put the broken chocolate into a bowl. Pour the whipping cream into a pan and bring it to a simmer.

Step 26

Pour the warm cream over the chocolate and mix well, stirring all the time until the chocolate has melted and you have a glossy and shiny ganache.

Step 29

Remove the cake from the fridge and turn it out, placing it in a wire rack with a tray underneath.

Step 32

Spoon the ganache over the cake, making sure it is all coated, including the sides of the cake. Allow to set and cool, before placing it on a serving platter.

Step 35

Serve cut into slices.