Here are my two chocolate crunch cake recipes. Both are UK recipes so I have tried my best at ingredient conversions and given the measurement conversions where I have them. Personally I prefer the cream version as it is less sweet. You can add a mix of chopped glace cherries, nuts or whatever you fancy to either. These are delish :-)
Cream Version: Chocolate Crunch Cake
250g (9oz) plain chocolate
284ml (10fl oz) double cream (light cream?)
1 tsp vanilla essence
15 Nice Biscuits (sugar cookies?) or digestive biscuits (graham crackers?)
1. Break chocolate. Heat cream over low heat until almost boiling add chocolate, cover and leave for 5 minutes.
2. Add vanilla and stir until smooth, pour into large bowl and chill until it thickens.
3. Line a 450g (1lb) loaf tin with cling film
4. Spread 1/6 mixture over base, layer biscuits, repeat.
5. Wrap over cling film and chill for 2 hours or until set. Serve in slices and keep refrigerated.
Condensed Milk Version: Chocolate Crunch Cake
½ cake of chocolate
1 large tin of condensed milk (395 ml)
10oz tea biscuits (Rich Tea (which are plain sweet) or Digestive (graham cracker))
2oz glace cherries
1. Melt together chocolate, butter and condensed milk.
2. Roughly crush biscuits and add to mixture.
3. Chop cherries and nuts and add with sultanas to the mixture.
4. Spread into lightly greased and base lined tin (I think I use an 8 by 8 square).
5. Cool in the fridge you can add another layer of chocolate over the top but I dont think it needs it.
Now your going to ask me what a cake of cooking chocolate is I never bothered to find out, my parents-in-law sent me the recipe and so I buy a standard bar from the supermarket (250g) and I think I use about 200g thats a bit abstract Im sorry but Ive made this numerous times and this cake is definitely not a precise science.