1 package (7 ounces) butter tea biscuits (sold in the cookie aisle)
1 cup heavy cream
2 tablespoons honey
4 tablespoons (½ stick) butter
16 ounces (about 2½ cups) bittersweet chocolate bits
1 teaspoon vanilla extract
2 tablespoons butter
¼ cup heavy cream
6 ounces (about 1 cup) bittersweet chocolate
Coat a 7- or 8-inch round springform pan with cooking spray.
For the cake: with your hands break up the biscuits into ¼- to ½-inch pieces; you want chunks, not crumbs.
In a medium microwave-safe bowl, combine the cream, honey and butter. Microwave on high for 1½ minutes, or until bubbling. Add the chocolate and stir until melted and the mixture is smooth. Stir in the vanilla, then the crumbled biscuits. Spoon the mixture into the prepared pan, using the back of the spoon to smooth the top. Gently tap the pan on the counter to eliminate any air pockets.
Refrigerate for 3 hours or until thoroughly chilled.
Once the cake is chilled, prepare the glaze. In a small saucepan over medium heat, combine the butter and cream. When the mixture reaches a boil, remove it from the heat and add the chocolate, stirring until completely melted and smooth.
Carefully remove the sides from the springform pan (you may need to slide a paring knife around the inside upper edge to ensure the sides come away cleanly from the cake). Invert the cake onto a wire rack, then remove the bottom of the pan from the cake. Set the rack over parchment paper to catch drips.
Pour the glaze evenly over the cake, allowing it to drip down and completely cover the top and sides. Allow to firm up, then transfer to a serving plate. Refrigerate leftovers.
Alison Ladman for The Associated Press