1 package butter tea biscuits (7 ounces) – look for McVitie's brand Rich Tea Biscuits; you can't find those, use a mild butter cookie
1 cup heavy cream
2 tablespoons honey
4 tablespoons butter
2 1/2 cups bittersweet chocolate chips
1 teaspoon vanilla
For the glaze:
2 tablespoons butter
1/4 cup heavy cream
1 cup bittersweet chocolate chips
Prepare an 8-inch round springform pan: cut a piece of parchment paper to fit the bottom of the pan. Spray the pan with cooking spray, place the parchment paper in the bottom of the pan, and spray the bottom again.
Break up the biscuits with your hands into 1/4-inch to 1/2-inch pieces. You want pieces, not crumbs. In a microwave-safe bowl, microwave the combined cream, honey and butter for 1 1/2 - 2 minutes, or until bubbling. Add the chocolate and stir until melted and smooth.
Refrigerate for 3 hours or until thoroughly chilled.
Once the cake is chilled, prepare the glaze: In a small saucepan over medium heat, combine the butter and cream until it reaches a boil. Take off the heat and stir in the chocolate, stirring until completely melted and smooth.
Remove the cake from the springform pan by sliding a paring knife around the inside upper edge to ensure the sides come away cleanly. Invert the cake onto a wire rack (place waxed paper underneath to catch any drips from the glaze) and remove the cake bottom and the parchment paper.
Pour the glaze evenly over the cake, letting the glaze drip down the over top and sides. Smooth with an offset spatula or butter knife. Let the glaze set, at which point you can serve or refrigerate until ready to serve. This cake is very rich – slice small pieces!