Ingredients
Scale
- 400g dark chocolate (70% cocoa), chopped
- 150g unsalted butter, cubed
- 1 can (397g) sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 250g digestive biscuits or graham crackers, roughly broken
- 100g milk chocolate chips
- 50g white chocolate (for drizzle, optional)
Instructions
- Line an 8×8 inch square baking pan with parchment paper, leaving enough overhang on the sides to easily lift the cake out later.
- In a large heatproof bowl, combine the chopped dark chocolate and cubed butter. Melt in the microwave in 30-second bursts, stirring in between, until completely smooth and glossy.
- Pour the sweetened condensed milk, vanilla extract, and sea salt into the melted chocolate mixture. Whisk vigorously until the batter thickens and becomes glossy and fudge-like.
- Add the broken biscuits and milk chocolate chips to the bowl. Fold gently with a spatula until every piece is thoroughly coated in the chocolate fudge mixture.
- Transfer the mixture into the prepared pan. Use the back of a spoon or an offset spatula to press it down firmly into the corners and smooth the top.
- Refrigerate for at least 4 hours, or overnight, until completely firm and set.
- Once set, lift the cake out of the pan using the parchment paper. Melt the white chocolate and drizzle over the top for decoration if desired, then slice into 12 squares using a sharp, warm knife.
Notes
For clean slices, run your knife under hot water and wipe it dry before each cut. Store leftovers in an airtight container in the refrigerator for up to one week. This cake can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 35g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg