Chocolate Biscuit Gateau

I remember my mother making something similar to this at Christmas.  This is a great treat to make with kids!

225 g (8 oz) plain chocolate

225 g (8 oz) butter

2 eggs, beaten

25 g 1 oz caster sugar

225 g (8 oz) digestive biscuits

To Decorate

75 ml (3 oz) whipping cream

Glace Cherries

Walnut Halves

• Grease a 6 inch cake tin with a detachable base.  
• Break up chocolate and put in a bowl over saucepan of simmering water to melt.
• Melt butter gently in another pan.  
• Beat eggs with sugar in a bowl. 
• Pour in melted butter in a steady stream, beating continuously.  Now blend in melted chocolate.  
• Break up digestive biscuits into small pieces; fold into chocolate.  
• Turn mixture into cake tin; chill overnight in the refrigerator.
• To serve stand cake tin on a canister at least 5 cm smaller than the base of the tin.  Push the tin carefully down onto the table, leaving the base with the cake on the canister. 
• Slide it onto a serving plate and decorate with piped whipped cream, cherries and walnut halves.

**use unsalted butter and bitter sweet chocolate