Ingredients:

For the base:

250 g of dry cocoa biscuits, crushed
125 g of melted butter
For the cream:

250 g of mascarpone
150 g of fresh spreadable cheese
1 tablespoon vanilla extract
250 ml of already sweetened whipping cream
For the chocolate ganache:

50 g of dark chocolate
100 g of milk chocolate
100ml whipping cream
Instructions:

Prepare a 22cm or 20cm mould, lining it with baking paper on the base.

In a bowl, mix the crushed cocoa biscuits with the melted butter until smooth.

Pour the biscuit mixture into the base of the mold and compact it well with the back of a spoon. Place in the fridge for a few minutes to solidify the base.

In another bowl, mix the mascarpone with the fresh spreadable cheese and vanilla extract until you obtain a smooth and homogeneous cream.

Add the already sweetened whipping cream to the cream and mix gently until the ingredients are well incorporated. Place in the fridge for at least 1 hour to harden the cream.

Prepare the chocolate ganache: in a saucepan, melt the dark chocolate and milk chocolate with the whipping cream over low heat, stirring constantly. Once melted, let cool slightly.

Pour the chocolate ganache over the cream in the mold and level the surface with a spatula. Place in the fridge for another hour to solidify the ganache.

Once the cake is cool and the ganache has set, gently remove the mold and transfer the cake to a serving plate.

Serve the cake cut into slices and enjoy it with pleasure!

Enjoy your meal!

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