- 200 g fresh cream
- 200 g chocolate shortbread biscuits
- 150 g butter
- 150 g milk chocolate
- 150 g dark chocolate
For the chocolate cake recipe, gently melt 100 g of butter. Chop the biscuits and mix them with the butter. Spread the mixture of butter and biscuits on the bottom of a pan (ø 24 cm, h 2-3 cm), compacting it well with your hands. Leave to rest in the refrigerator while you prepare the rest. Heat the cream with 50 g of butter for a couple of minutes. Coarsely chop the dark and milk chocolate; collect them in a large bowl and pour the hot cream over them; let it rest for 1 minute, then mix until the chocolate melts well. Pour the mixture over the biscuit base and let it cool in the refrigerator for at least 4 hours. Take the cake out of the refrigerator 10 minutes before serving and garnish it with small meringues or with berries to taste.