INGREDIENTS
650g of biscuits
80g (1/4 cup) of butter
80g (1/2 cup) of cocoa powder
270ml (1 cup) of milk
140g (3/4 cup) of sugar

For chocolate ganache:
120g of dark chocolate
150ml (1/2 cup) of whipping cream (hot)

METHOD
1. In a bowl, crush the biscuit into small pieces with your hands.
2. In a saucepan add the butter, cocoa powder, milk, and sugar and mix on low heat for a few minutes to combine.
3. Pour the prepared chocolate into the bowl with the crushed biscuits and mix with a spatula to combine.
4. Pour the mixture into the mold covered with parchment paper and level it up well. Transfer to the fridge for 2 hours.
5. In a bowl with dark chocolate pour hot whipping cream and whisk to combine.
6. After time has elapsed remove the cake from the fridge and transfer to the wire wrack.
7. Pour the chocolate ganache over the cake and spread it evenly on all sides. Transfer to the fridge for 30 minutes.
8. After 30 minutes cut the cake on slices and serve.
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