175g dark cooking chocolate, chopped
125g unsalted butter, chopped, at room temperature
1 tablespoon instant coffee granules
1 cup brown sugar, firmly packed
2 eggs, lightly beaten
¾ cup self-raising flour
1/3 cup plain flour
2 tablespoons cocoa powder
1 cup buttermilk
2 x 200g packets Arnott’s Original Chocolate Tim Tam
100g dark cooking chocolate, chopped
¼ cup thickened cream
Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
Combine chocolate, butter, sugar and coffee granules in a medium saucepan over a low heat. Stir until chocolate is melted and sugar is dissolved. Transfer to a large bowl. Cool slightly.
Whisk eggs into chocolate mixture until smooth. Add combined sifted flours and cocoa alternately with buttermilk. Whisk until smooth.
Divide mixture evenly among cases. Cut six of the biscuits in half crossways. Press a half piece into the batter in each one.
Cook in a moderately slow oven (160C) for bout 25 to 30 minutes or until cakes spring back when lightly touched. Remove from oven. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.
To make ganache, place chocolate and cream in a medium heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Refrigerate for about 30 minutes, or until slightly thickened.
To decorate, cut 12 of the remaining biscuits in half diagonally, reserving remaining biscuits for another use. Spread ganache evenly over cakes. Decorate with halved biscuits.
TIP! Cakes can be made up to five days ahead. Store in an airtight container in the fridge. Remove 30 minutes before serving.