Chocolate Layer Cake Recipe

300 ml double (heavy) cream
225 g/8 oz/2 cups plain (semi-sweet) chocolate, broken up
5 ml/1 tsp vanilla essence (extract)

20 plain biscuits (cookies)

Method:

Heat the cream in a pan over a low heat until almost boiling. Remove from the heat and add the chocolate, stir, cover and leave for 5 minutes. Stir in the vanilla essence and mix until well blended, then chill until the mixture begins to thicken.

Line a 450 g /1 lb loaf tin (pan) with clingfilm (plastic wrap). Spread a layer of chocolate on the bottom, then arrange a few biscuits in a layer on top. Continue layering the chocolate and biscuits until you have used them up. Finish with a layer of chocolate. Cover with clingfilm and chill for at least 3 hours. Turn out the cake and remove the clingfilm.