Break the tea buscuits in a bowl.
In another bowl, break the chocolate and add the butter in. Place on a double boiler and bring to melt. Add in the sweetened condenced milk, as well as the fresh cream and whisk well to obtain a smooth ganache.
Pour the chocolate ganache onto the biscuits and coat well.
Pour the cake mix into a plastic or parchement lined pan and press down with a spoon.
Cover with foil paper and store in the freezer for at least 6 hours before serving.
Remove from the freezer and dust with some cocoa powder before serving. You can also decorate with some whip cream and crushed hazelnut.
- I recommend placing a layer of either parchment, wax paper, or a plastic food wrap in the cake pan before adding the batter. This makes it easier to remove the cake because it gets sticky.
- You can use any shape of pan you like. You can use two smaller pans to make the portion into two batches, freeze and serve whenever you like.
- Another way to make this cake. Simply just scoop the mix onto plastic wrap and wrap it into a roll shape and freeze it. When you are ready to serve, just take it out of the freezer and cut it into pieces and serve.
Serving: 1g | Calories: 632kcal | Carbohydrates: 74.7g | Protein: 7.8g | Fat: 33.8g | Saturated Fat: 11.9g | Sodium: 224.1mg | Sugar: 43.2g