1. Butter a 6″ baking pan and line the bottom with parchment or waxed paper. A
springform pan works best.
2. Break the cookies into small pieces (about 1″ long) and set aside.
3. Beat the butter and sugar together until light and fluffy.
4. Melt the dark chocolate in the microwave or over a double boiler. When the chocolate
has almost melted, remove it from the heat source. Stir the chocolate until it has all
melted. Allow to cool to the touch temperature.
5. Add the melted chocolate to the butter and sugar mixture. Mix well until combined.
6. Gently fold in the cookie pieces until they are fully coated in chocolate mixture.
7. Put this into the prepared pan, carefully trying to fill all the air pockets so there aren’t
holes on the bottom or in the middle of the cake. Remember, the bottom of the cake
will become the cake’s top. Place the pan in the fridge for about 4 hours.
8. To finish the cake, remove from the fridge and allow to stand for about 30 minutes.
Release the cake from the sides of the pan by running a knife around the edge. Turn
upside down onto a cooling rack placed on a sheet tray (or anything to catch chocolate
drips). Remove the parchment paper.
9. Melt the 2nd amount of dark chocolate and butter for the coating as per #4 above.
Allow to cool.
10. Slowly pour the melted chocolate over the top and sides of the cake and smooth. A
small offset palette knife works best.
11. Allow to set at room temperature. When set, trim the bottom edge of the cake with
piped buttercream for a special finish.