How to cook
For this chocolate cake, grind the biscuits in a blender.
Add the butter, cocoa, powdered sugar, citrus peels, ground walnuts and rum essence.
Whip the cream. Melt the chocolate and add it to it.
Whip a little more and add 1 cup from this cream to the biscuit mixture.
The remaining cream is stored in the refrigerator for later.
Stir the biscuit mixture and distribute it in a rectangular mold and covered with transparent foil.
Store in the refrigerator for 3-4 hours. Then carefully turn it into a plate and remove the foil.