Add all ingredients except the broken up biscuits, to the bowl over the simmering water. Whisk frequently, till everything is melted and you get a smooth sauce. Be careful not to get any water into the chocolate sauce.
Remove the bowl from the saucepan, and let the chocolate sauce cool for about 15 minutes. Gently fold in the broken up biscuits.
Line a loaf pan or cake tin with a large piece of glad wrap/cling film so that there is an over hang on all sides. Pour the cake mixture over the glad wrap and gently press down using a spatula, and flatten out the top. If your cake mixture is still warm, let it cool completely before proceeding.
Then fold the overhanging glad wrap over the cake. Using your palms, gently press down to compact everything. Refrigerate for 3 hours or till the cake is set.
Remove the glad wrap, cut into slices or cubes and serve.
Store chocolate biscuit cake in the fridge.
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