Ingredients:
For the Base:
1 cup | 100g cocoa biscuits, crushed
3 tbsp | 40g melted butter
Coffee or milk (optional, for soaking)
For the Filling:
1 cup | 180g dark chocolate
½ cup | 125ml milk
⅔ cup | 140ml sweetened whipping cream
For the Topping:
½ cup | 100g dark chocolate, melted
¼ cup | 60ml heavy cream
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Instructions:
1. Prepare the Base:
Crush the cocoa biscuits into fine crumbs.
Mix with melted butter until well combined.
Press the mixture evenly into the bottom of a lined cake pan.
Optionally, brush with coffee or milk for added moisture.
Refrigerate while preparing the filling.
2. Make the Filling:
In a heatproof bowl, melt the dark chocolate with milk over a double boiler or microwave in 20-second intervals, stirring until smooth.
Whip the sweetened cream until soft peaks form.
Gently fold the whipped cream into the melted chocolate mixture until smooth and well incorporated.
Pour the filling over the prepared biscuit base and spread evenly.
Refrigerate for at least 2 hours or until set.
3. Prepare the Topping:
Heat the heavy cream until warm but not boiling.
Pour over the melted dark chocolate and stir until smooth.
Allow it to cool slightly before pouring over the chilled cake.
4. Final Touches:
Smooth out the topping with a spatula and let it set in the fridge for another 30 minutes.
Garnish with chocolate shavings or berries if desired.
5. Serve and Enjoy:
Slice and serve chilled. Enjoy your rich and creamy chocolate cake!
Tip: For an extra indulgent twist, add a layer of chocolate ganache between the filling and the topping.
