Ingredients

• 200 g fresh cream
• 200 g chocolate biscuits
• 150 g butter
• 150 g milk chocolate
• 150 g dark chocolate
• meringues

For the chocolate cake recipe, gently melt 100 g of butter. Chop the biscuits and mix them with butter. Spread the butter and biscuit mixture over the bottom of a cake pan (ø 24 cm, h 2-3 cm), compacting it well with your hands. Put 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 chocolate and the milk chocolate; collect them in a large bowl and pour over the hot cream; let stand for 1 minute, then stir making the chocolate melt 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 berries.

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