1. Prepare the Chocolate Base
Melt the dark chocolate and butter together over low heat or using a double boiler.
Stir in cocoa powder, powdered sugar, vanilla extract, and heavy cream until smooth.
Add the crushed biscuits and mix well until fully combined.
2. Shape the Cake
Line a loaf pan or shape the mixture into a log using parchment paper.
Press firmly to compact the mixture and create a clean log shape.
Refrigerate for 1–2 hours until firm.
3. Make the Crunchy Coating
Melt the dark chocolate with the oil until glossy and smooth.
Stir in puffed rice or chopped nuts.
4. Coat the Cake
Remove the chilled log from the fridge and place it on a wire rack or plate.
Pour the chocolate coating evenly over the cake, covering all sides.
Smooth if needed and refrigerate again for 30 minutes.
✨ Serving Tips
Slice with a sharp knife dipped in hot water for clean cuts.
Serve chilled or slightly softened for the best texture.
Optional garnish: gold sugar dust, coconut flakes, or powdered sugar for a festive look.
🎉 Why You’ll Love It
✔️ No baking required
✔️ Perfect make-ahead dessert
✔️ Rich, chocolatey, and crunchy
✔️ Ideal for holidays and celebrations
