Servings: 8
Ingredients
Cake Base
- 200 g plain tea biscuits or Marie biscuits
- 100 g unsalted butter melted
Cream Filling
- 300 ml heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Chocolate Ganache
- 150 g dark chocolate 70% cocoa recommended
- 100 ml heavy cream
- 1 tsp butter optional, for shine
Instructions
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Prepare the Base
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Crush the biscuits into small crumbs (use a food processor or place in a bag and crush with a rolling pin).
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Mix crumbs with melted butter until well combined.
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Press the mixture into the bottom of a springform pan (20–22 cm) to form an even layer.
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Chill in the fridge for 15–20 minutes to set.
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Make the Cream Filling
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In a mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
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Spread the cream evenly over the chilled biscuit base.
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Prepare the Chocolate Ganache
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Heat heavy cream in a small saucepan until it just begins to simmer.
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Pour hot cream over chopped dark chocolate in a bowl.
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Let sit 1–2 minutes, then stir until smooth.
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Add butter if desired for extra shine.
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Let ganache cool slightly, then pour over the cream layer. Smooth with a spatula.
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Chill & Set
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Refrigerate the cake for at least 2 hours, or until the ganache and cream are firm.
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Serve
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Remove from the springform pan.
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Slice with a sharp knife, wiping the knife clean between cuts for neat slices.
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Optionally, garnish with chocolate shavings or cocoa powder.