250g digestive biscuits
1 tsp vanilla extract
200g dark chocolate (60% cocoa content)
200g milk chocolate
200g hazelnut cream
0,5l double cream
Pre-heat the oven for 180°C.
In a blender blitz the biscuits and the butter together and transfer the crumble into a 24 cm cake tin. Press it down evenly with your hand and make sure that you make an edge on the side as well. Bake in the oven for 12 minutes (max) and let it cool.
In a bain marie melt the two chocolates (the temperature of the chocolate should not be over 60°C) and when molten fold in the hazelnut cream and the vanilla. Let it cool and gently stir occasionally.
When both the biscuit base and the chocolates are cool, then you can start whipping the cream. Beat until it holds shape. When done, gently fold in the chocolate with a spatula and pour over the base.
Keep in the fridge for at least 12 hours, or until it sets.
I decorated my cake with chocolate pralines but that's only optional! :)
Top Tip: if you are not sure that the chocolate cream is going to set, then you can try adding some gelatin powder into the whipping cream, which helps the cream to set firm and nice :)