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- 1/2 teaspoons butter, for greasing cake pan
- 8 oz. rich tea biscuits (I used Walker's Shortbread cookies)
- 4 oz. butter, softened
- 4 oz. granulated sugar
- 4 oz. good quality dark chocolate, for the cake
- 1 egg
- 8 oz. dark chocolate, for coating
- whipped cream for serving, optional
View Full Recipe at Pots and Pins
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