Biscuit cake with chocolate cream

Ingredients

• 400 g whipping cream
• 400 g cream cheese
• 2 tablespoons powdered sugar
• 400 g Fineti
• 1 sachet hot chocolate
• 100 ml water
• 450 g biscuits
• 200 g wafers
• 200 g dark chocolate
• 4-5 tablespoons milk

Preparation

1. Beat the whipping cream for 4 minutes, until it holds its shape. 2. Beat the cream cheese with the powdered sugar for 2 minutes, then fold in the whipped cream. Mix three quarters of the cream with Fineti and set the rest aside plain. 3. Heat 100 ml water in a small saucepan for 2 minutes, until it starts to steam. Make the hot chocolate from the sachet and leave it for 10 minutes to cool. 4. Dip the biscuits in the hot chocolate one at a time. Spread the Fineti cream on one side and arrange the biscuits in a circle in a round springform pan, in three rows, with cream between them. Add a layer of plain cream, a row of wafers and another layer of plain cream. Continue with biscuits and Fineti cream until the pan is full. 5. Cover the top with the Fineti cream. Melt the dark chocolate with the milk in a bowl set over a saucepan of gently simmering water, for about 3 minutes, until smooth. Leave it to cool for 10 minutes, then spread it over the cake and let a little run down the sides. 6. Crumble a few biscuits and arrange them in a little crown on top of the cake. Sprinkle crumbled biscuits around the sides and grate a little chocolate in the center. Refrigerate the cake for 4 hours, until the layers hold together when sliced.