How to make this recipe
- Lightly butter a 23cm/9” springform or loose bottomed cake tin
- Melt the butter and add the biscuits and nuts until butter is absorbed.
- While warm, spread mixture into the base, press down well and leave in fridge for an hour.
- Meanwhile grate the chocolate with coarse side of grater
- Fold in the cream and chocolate until the mixture is smooth and spread evenly over the biscuit base