Melt the butter and cream together in a pan over very low heat. Remove from the heat. Add the chocolate and stir until melted and just combined. Then stir in the Amaretto to form a smooth and shiny ganache.
60 g unsalted butter, 60 ml double cream (heavy cream), 150 g dark chocolate, 20 ml Amaretto liqueur
Butter two 8 x 12 cm silicone loaf moulds (or use one larger mould).
Divide ⅓ of the ganache between the two pans. Add a layer of biscuits. You may need to break the biscuits to fit (I managed 2 ½ biscuits on each layer. Cover with half of the cherries and walnuts. Add another ⅓ of the ganache, followed by the rest of the biscuits. Cover with the ganache and top with the remaining walnuts and cherries.
40 g walnuts, 40 g natural glacé cherries, 10 butter biscuits
Leave in a cool place to set. Should be ready in 2-3 hours.
Notes
For a larger biscuit cake, double the quantities and assemble in a 900g (2lb) loaf tin.If you don't have silicone moulds, use a tin (or tins), but line them with baking parchment first to ensure the cake doesn't stick to the bottom.Please note: calories are per serving. They’re approximate and will depend on exact ingredients used.