First melt the chocolate and butter together in a bain-marie. Beat the egg and the sugar until the mixture is frothy, crush the biscuits and add them to the melted chocolate and butter. Lastly, cut the drained amarenas into little pieces and add them to the mixture. Stir well.(the mixture should be uniform, without lumps). Pour the mixture onto a sheet of greaseproof baking paper which you have placed inside a square 20cm x 20cm brownie pan. Cover with another sheet of greaseproof paper and place a weight on top to make sure the surface is even. Leave in the refrigerator overnight, or in the freezer if you are in a hurry. Cut into little squares and serve.
N.B. Keep the Amarena Chocolate Biscuit Cake in the refrigerator
Recipe by dolcettiandco