250 gm dark chocolate 250 gm butter 5 eggs 250gm caster sugar 2 tsp vanilla 1 tsp coffee granules 230 gm plain flour 250 gm chocolate bits 1/2 tsp salt after dinner mints - crisp wafer rolls
Melt dark chocolate and butter together.
Beat together eggs and caster sugar - beat for about 8 minutes. Beat in the melted chocolate, then add vanilla, coffee, flour and salt and just mix - don't beat. Stir in the chololate bits.
Pour half the mix into a foil-lined rectangular pan - fairly large. Cover the mixture with a layer of after dinner mints, leaving some space between each mint. Cover with the remaining mixture.
Bake at 200°C for 35 minutes - rotate in the oven after 20 minutes.
Cool, then turn out of pan and remove the foil. The bottom of the cake becomes the top. Finish off with chocolate ganashe.
100ml cream 130gm dark chocolate, chopped
Bring cream to the boil and pour it over the chocolate, in a heat-proof bowl. Stir until the chocolate melts and the mixture is well combined. Allow to cool and thicken and then pour over the cooled cake to cover. Stand to set.
If you like, you could melt some white chocolate and use it to decorate the top.