14 oz (3 packs) of tea busicuits
1 cut of toasted and chopped walnuts
For the chocolate syrup:
1 cup sugar
1/2 cup unsweetened cocoa powder
1 cup water
1/2 cup vegetable butter or coconut oil
1 tsp vanilla extract
For the chocolate ganache:
1/2 cup coconut milk
4 oz dark chocolate chips
In a large bowl, break the biscuits into small pieces.
In a medium pan, toast the walnuts lightly. Then add them to the biscuits bowl.
Now, to the chocolate syrup. In medium sauce pan, away from heat, mix the sugar and cocoa powder. Stir until well combined. Add the water in droplets, while stirring.
When mixed well, put it on the stove and add the butter to melt over medium heat. Cook it for about 5 minutes.
Remove it from heat and let it cool for several minutes before adding it to the biscuits bowl.
With a spatula mix well and pour the composition into a spring form (9″) or a 9×13 rectangular form.
With the spatula press down to make it even and refrigerate while making the chocolate ganache.
In a small saucepan, heat the coconut milk to boil and then add the chocolate chips. Remove from heat and stir until all chips are melted.
Pour the ganache over the cake and return to refrigerate for couple of hours.
Now, your cake is ready to serve.