Lightly brush a 20cm round (base measurement) cake pan with melted butter to grease.
Line the base and side with non-stick baking paper. Place 6 of the biscuits in a plastic bag and seal. Use a rolling pin to pound until finely crushed.
Transfer to a large bowl, use your hands to break the remanining biscuits into small pieces. Add those pieces to the bowl with the crushed biscuits.
Combine the butter, sugar and 2 tablespoons of cocoa powder in a medium saucepan over low heat. Cook, stirring it for 5 minutes or until sugar dissovles and the butter is melted.
Place the eggs and rest of the remaning cocoa powder in a bowl. Use a fork to whisk until combined.
Add the butter mixture to the egg mixture and use a fork to mix untila sticky chocolate sauce forms. Pour the chocolate sauce over the biscuit pieces and mix well until well combined.
Spoon the mixture into the pan and use the back of a spoon to press firmly. Place in the fridge for 2 hours or untill firm. Cut the slices to serve.
- 250.0g Packets of Arnott's Marie/morning coffee biscuits
- 250.0g Chopped Butter
- 2.0Tbsp Caster Sugar
- 35.0g cocoa powder
- 3.0 Eggs