CHOCLATE CREAM CAKE
350g crumbled biscuits
150g walnuts, chopped
100ml of cream
100g of dark chocolate
400ml of whole cream
300g of dark chocolate
1. Melt the butter and add cream and 100 g of chopped dark chocolate into it. Stir until set and let sit over heat smooth and completely melted.
2. Pour the chocolate mixture over the crumbled cookies, mix and spread into an even layer in a 9-inch round cake pan. Press down with a spoon to make a compact layer. Cool for 30 minutes.
3. Melt the leftover chocolate in hot cream. Let cool until hot and pour over the cookie layer. Leave in the fridge for
4 hours and then decorate with whipped cream and cut into slices before serving.