Chocolate Whole-Wheat Biscuit Cake

I decided to take a break from my great grandmother’s recipes and try one I’ve wanted to make since the late 90s. This is a Martha Stewart dessert I got from one of her magazines years ago. I probably never made it before now because I did not have a spring-form pan. Ironically, I did not end up using our spring-form pan because it was too big for this recipe. So I used a regular cake pan lined with parchment paper instead. It worked just fine.

This is by far the best dessert I’ve ever eaten. And trust me, I’ve eaten my share of sugar. I probably did not crush up the English biscuits enough, but it does not matter. It is so incredibly good, I will definitely make it again and try to perfect it.

I used Ghirardelli semi-sweet chocolate and Biscoff English Cookies with Coffee instead of what the recipe calls for. I don’t have the time or the money to go to specialty shops for certain items. I bought both of these at Wal-Mart. I chose these cookies because they were the only ones that said they were English – close enough for me. Turns out, they’re really good. Also, I substituted vanilla extract for the rum.

Even though this recipe is online, I don’t feel comfortable printing it here. I’ll include Martha Stewart’s link for it here. It’s really easy to make. If it’s summer, though, you’ll need to keep it in the refrigerator or the chocolate tends to melt.