6,2 / 10
ready in 2 h.
Grease a round cake tine (24 cm diameter) with butter and line with grease baking paper.
Melt the chocolate and the butter in a bain-marie and stir in the biscuits and the nuts.
Pour the chocolate mixture into the cake tin and spread evenly. Chill for around 90 minutes then remove the cake using the baking paper and dust with cocoa powder. Serve in slices.