Chocolate and Paquita Cake

Name: Chocolate and Paquita Cake
Total time: 30 min
Yield: 8
Ingredients: 1 package of champagne biscuits (180 g); 8 paquitas (130 g); 5 tablespoons of butter; Filling; 1 cup of heavy cream; 250 g of milk chocolate chips; 250 g of semi-sweet chocolate chips; 1 tablespoon of honey; 1 tablespoon of optional brandy; 1 tablespoon of softened butter

1
1 package of champagne biscuits (180 g)
2
8 paquitas (130 g)
3
5 tablespoons of butter
4
Filling
5
1 cup of heavy cream
6
250 g of milk chocolate chips
7
250 g of semi-sweet chocolate chips
8
1 tablespoon of honey
9
1 tablespoon of optional brandy
10
1 tablespoon of softened butter

Ingredients

1
1 package of champagne biscuits (180 g)
2
8 paquitas (130 g)
3
5 tablespoons of butter
4
Filling
5
1 cup of heavy cream
6
250 g of milk chocolate chips
7
250 g of semi-sweet chocolate chips
8
1 tablespoon of honey
9
1 tablespoon of optional brandy
10
1 tablespoon of softened butter

Directions

1
Preheat the oven to 180°C
2
Process the biscuits and paquitas in a food processor or blender
3
Mix the butter until it forms a crumbly mixture
4
Line the bottom and sides of a 23 cm cake pan with the crumb mixture
5
Bake for 10 minutes, then remove and reserve
6
Filling: Heat the heavy cream and chocolate chips in a water bath, whisking well until the chocolate melts
7
Let it cool to firm up
8
Beat in a mixer bowl, adding honey, brandy (if using), and softened butter
9
Distribute over the reserved cake base and refrigerate
10
Serve chilled, sprinkled with paquita or ground almond.