No Bake Mosaic Cake

Break your biscuits into rough quarters and place them in your mixing bowl.

Melt your butter in your saucepan.
Once the butter is melted add your sugar and your cocoa, whisking, slowly.
Whilst you are whisking, add your milk and keep whisking slowly until your mixture is smooth.
Now add your chocolate and stir slowly with a wooden spoon.
As your chocolate starts to melt, remove your pan from the heat and keep stirring until all the chocolate has melted.

Give your chocolate sauce a couple of minutes to cool a little and then pour it over your broken biscuit pieces.
Stir the biscuits around until they are completely coated in the chocolate sauce and have started to soak it up.

Line a loaf tin with cling film, making sure the cling film overflows by a few centimeters around the edges.
Spoon your chocolatey biscuit mixture into the loaf tin and gently press down to compact the mixture.
Fold the cling film over the cake so that it is completely encased and tip it out onto a flat surface.
Roll it into a cylindrical shape and then place in the freezer for a couple of hours until it is set.

To serve your cake, you can cut slices from it straight from the freezer.
Allow around 5 minutes for your cake to start coming towards room temperature. It should be eaten cold.
Serve on its own or with fresh fruit and / or ice cream.