Brandy Chocolate Crunch Cake

This is a delicious cake which always gets eaten. Everytime I've made it someone asks me for the recipe. The only tricky thing is you really need to use digestive biscuits as they have the right kind of texture. If you are in the US then you can still get these biscuits, which are a cross between a cookie and a wheat cracker, online. I use McVities Digestive Biscuits 400g. You can leave the brandy out if you are making for children.

You need a cake tin with a removable base for this recipe - or you probably won't get the cake out!

Brandy Chocolate Crunch Cake

8oz plain chocolate (buy the best you can afford)
8oz digestive biscuits - broken up into pieces of different sizes smaller than 2" across
6oz butter
1oz sugar
2 eggs
Brandy to taste

Melt butter, beat with the eggs and sugar. Melt chocolate beat into mixture. Pour into greased cake tin. Mix in the broken biscuits. Add more if necessary until the mixture is solid and all the biscuits are covered. (You will probably have to add more than you think). Leave in the fridge for at least 12 hours - it's at it's best after 24 -48 hours.

*This recipe does use uncooked eggs.