- STEP 1
Soften the butter and lightly toast the almonds.
- STEP 2
Mix in a saucepan with the sugar, cocoa and drinking chocolate, over a medium heat. Stir occasionally until the sugar, cocoa and drinking chocolate has dissolved.
- STEP 3
Take the saucepan off the heat and fold in the eggs and vanilla extract.
- STEP 4
Break the biscuits into 2cm pieces and stir them into the chocolate mixture gently, ensuring the mixture coats them thoroughly.
- STEP 5
Fill a 500g loaf tin with baking paper and turn the chocolate and biscuit mixture into it. Press the mixture down firmly with a wooden spoon.
- STEP 6
Cover the tin with foil and place in the fridge overnight to set.
- STEP 7
Once set, pull the cake out of the tin using the baking paper.
- STEP 8
Toast the remaining 'topping' almonds, sprinkle them over the cake and serve.