Ingredients:

200 g of crushed biscuits
1 tablespoon of bitter cocoa
100 g of melted butter
For the cream:

600 g of spreadable cheese or mascarpone
100 g of sugar
100 g of melted dark chocolate
Decoration:

Grated dark chocolate
Preparation:

In a bowl, mix the crushed biscuits with the unsweetened cocoa and melted butter until well combined.
Press the biscuit mixture onto the bottom of a 20cm mould, leveling with the back of a spoon. Place the mold in the fridge for a few minutes to firm up the base.
In another bowl, mix the spreadable cheese (or mascarpone) with the sugar until you obtain a smooth and homogeneous cream.
Add the melted dark chocolate to the cream cheese and mix well until the chocolate is fully incorporated.
Pour the cream mixture over the biscuit base in the cake tin and level the surface with a spatula.
Place the cake in the fridge and let it cool for at least 3 hours, or until it is well set.
Before serving, sprinkle the surface of the cake with grated dark chocolate for a delicious decoration.
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