Cut the chocolate in pieces and grind them as small as possible with a mixer or food processor. Pour the cream in a pan and heat until it reaches boiling point. Take the pan off the heat and pour the cream over the ground chocolate. Stir together for about 2 minutes and allow the chocolate to fully melt into the cream. Allow the mixture to cool off fully and leave in the fridge overnight.
Melt the butter either in a pan or the microwave. Grind the butter biscuits into a powder and in a bowl, mix together with the melted butter. Pour the mixture in a baking tin and press down to form a bottom crust. Leave overnight in the fridge.
After leaving both the chocolate cream mixture and the crust overnight it is time for the last step. Beat the mixture together with the cream stiffener and spread evenly over the bottom crust. Once it has stiffened, you can decorate the cake with chunks of chocolate, hazelnuts and blueberries.
Serving tip: this cake tastes best when served cold!
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