Indulge in the rich and decadent delight of our Chocolate Cream Cake. This recipe combines the crunchiness of crumbled biscuits, the nuttiness of walnuts, and the velvety smoothness of dark chocolate and cream. Follow our easy preparation method to create a heavenly treat that will satisfy your sweet cravings.
- 350g crumbled biscuits
- 150g walnuts, chopped
- 250g butter
- 100ml cream
- 100g dark chocolate
- 400ml whole cream
- 300g dark chocolate (for melting)
- Melt the butter and add cream and 100g of chopped dark chocolate. Stir until the mixture is smooth and completely melted. Let it sit over heat until set.
- 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.
- Melt the remaining 300g of dark chocolate in hot cream. Let it cool until warm and pour it over the cookie layer.
- Leave the cake in the fridge for 4 hours to set. Once set, decorate with whipped cream and cut into slices before serving.