Line a 9 x 5 inch loaf pan with non-stick foil (Release).

Place the chocolate in a bowl.

Combine whipping cream and confectioners’ sugar in a small saucepan and bring to a simmer over medium heat, stirring occasionally. Slowly pour the hot cream mixture over the chopped chocolate. Stir the mixture until shiny and smooth. Let cool for 5 minutes. Cut butter into small pieces and add to chocolate mix, stir until completely melted. Place mixture in refrigerator for 10 minutes to cool. Cover bottom of loaf pan with chocolate, then place a layer of biscuits, repeat chocolate, biscuit, ending with a layer of chocolate.

Cover the top of chocolate with cling wrap and place in refrigerator overnight. The following day gently and slowly lift the cake out of the form.

Invert cake onto a plate and slowly peel off parchment paper. Decorate top with whipped cream or shaved chocolate (whatever you like). Cut into slices.