1. Make the Chocolate Mixture:
   • In a saucepan over medium heat, melt the butter and dark chocolate together, stirring constantly until smooth.
   • Remove from heat and whisk in the sugar and cocoa powder.
2. Incorporate Eggs and Cream:
   • Allow the mixture to cool slightly, then whisk in the eggs and heavy cream until fully combined.
   • Stir in the vanilla extract.
3. Assemble the Cake:
   • In a large bowl, combine the crushed biscuits and chopped nuts.
   • Pour the chocolate mixture over the biscuits and stir until evenly coated.
4. Shape and Chill:
   • Transfer the mixture to the prepared pan, pressing it down firmly.
   • Refrigerate for at least 2 hours, or until set.
5. Serve:
   • Once chilled, remove from the pan, dust with powdered sugar, and slice into thick pieces.

🔄 Recipe Variations

• Nut-Free Version: Skip the chopped nuts for a simpler texture.
• Fruit-Infused: Add dried cranberries or raisins for a chewy bite.
• White Chocolate Twist: Replace dark chocolate with white chocolate for a creamier flavor.
• Vegan Option: Use dairy-free butter, vegan dark chocolate, and a flax egg substitute.