7-ounce package butter tea biscuits (sold in the cookie aisle)
1 cup heavy cream
2 tablespoons honey
4 tablespoons (½ stick) butter
16 ounces (about 2½ cups) bittersweet chocolate bits
1 teaspoon vanilla extract
Coat a 7- or 8-inch round springform pan with cooking spray. With your hands, break up the tea biscuits into 1/4- to 1/2-inch pieces; you want chunks, not crumbs.
In a medium microwave-safe bowl, combine the cream, honey and butter.
Microwave on high for 11/2 minutes, or until bubbling. Add the chocolate and stir until melted and the mixture is smooth.
Stir in the vanilla, then the crumbled biscuits.
Spoon the mixture into the prepared pan, using the back of the spoon to smooth the top. Gently tap the pan on the counter to eliminate any air pockets.
Refrigerate covered for 3 hours or until thoroughly chilled, then carefully remove the sides from the springform pan. You may need to slide a paring knife around the inside upper edge to ensure the sides come away cleanly from the cake. Now, was that simple or what?! Check out the finished cake tomorrow on our Royal Wedding Table for Twelve post! Eeek! Can't wait!