Ingredients:
380 gr. of digestive cookie or tea
60 gr. of unsweetened cocoa powder
200 gr. of sugar
1 tablespoon of vanilla sugar
250 ml. of water
150 gr. of butter
80 gr. of nuts
50 gr. of dark chocolate
50 gr. of sweet/milk chocolate
100 ml. of whipped cream
nuts for decoration
HOW TO DO IT:
Break the cakes into small pieces in a large bowl. To prepare the chocolate syrup you have to mix well the cocoa powder, the sugar, the vanilla sugar, the water and finally add the butter. Heat and boil for 5 minutes at medium heat. Let it cool down for 10 minutes. Meanwhile heat a non-stick frying pan over medium-high heat and toast the nuts for about 5 minutes. Add the toasted nuts over the cookies and mix well. Pour the syrup over the cookies and nuts and mix well with a spoon. Transfer mixture to a 7-inch (18 cm) non-stick round pan and press down well with the back of the spoon. Refrigerate for approximately 1 hour. After that prepare the Chocolate Ganache. Place the cream in a small saucepan and heat it until it starts to boil. Pour the hot cream over the chopped chocolate and let it rest for 1 minute. Stir until smooth. Pour the ganache over the chocolate cookie cake and refrigerate for about 4 hours or overnight before serving. Decorate as desired.