Chocolate Biscuit Cake with Only Four Products
- tea biscuits - 10 oz (300 g)
- whpping cream - 2 cups (400 ml)
- chocolate - 7 oz (200 g), dark
- butter - 3.5 oz (100 g)
- For topping
- whipping cream - 1/2 cup (100 ml)
- chocolate - 3.5 oz (100 g), dark
- butter - 2 oz (50 g)
Pour the whipped cream into a saucepan, break up the chocolate and add it along with the butter.
Place it on the stove and heat the cream, stir constantly until the chocolate and butter are melted.
Break the biscuits into small bits in a deep bowl.
Pour the chocolate mixture over the tea biscuits. Mix well.
The mixture is transferred to a cake pan. Pressed it down and smooth out the mixture at the bottom and sides of the cake mould.
The biscuit cake is placed in the refrigerator to sit for 30 minutes.
The filling is prepared by heating the whipped cream, chocolate and butter.
Stir until the butter and chocolate are melted.
Pour the mixture over the chocolate biscuit cake and refrigerate it to set.