To start, line a bread loaf pan with plastic wrap, leaving some overhang on the sides for easy removal later. Dip each biscuit into the coffee and arrange them in the bottom of the pan in a single layer, breaking the biscuits if necessary to fit snugly.
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In a heatproof bowl set over a pot of simmering water, melt the chocolate, sweetened condensed milk, and butter until smooth and well combined. Pour half of this mixture over the biscuits in the pan and spread it out evenly. Then, add another layer of coffee-dipped biscuits on top, followed by the remaining chocolate mixture. Smooth out the top and cover with plastic wrap. Chill in the refrigerator for at least 6 hours, or overnight, until set.
Once set, remove the cake from the pan and place it on a serving platter. You can decorate it with additional grated chocolate, whipped cream, or fresh berries if desired. Slice and enjoy this indulgent and nostalgic treat with a cup of coffee or tea.
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