• Line base & sides of a 10 x 20cm loaf pan with non-stick baking paper, allowing a 2cm overhang.
• Place chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat, cool. 
• Using an electric beater, beat cream until thick. Fold in melted chocolate, until combined.
• Cover base of pan with a little chocolate cream, top with a layer of 6 biscuits then with a layer of chocolate cream. Repeat with remaining biscuits and chocolate cream, finishing with a layer of chocolate cream. Cover with plastic wrap. Refrigerate for 6 hours, or overnight.
• Remove cake from pan, cut into slices and serve.

Tip: Cake will keep refrigerated, covered and unsliced, for up to 2 days. For a little twist dip biscuits in strong coffee, or your favourite liqueur.