250 g of chocolate biscuit crumbs
125 g of melted butter
Filling
200 g of chopped dark chocolate
2 tablespoons of egg yolks
1 tablespoon of brandy
1 can of heavy cream without whey
3 large egg whites
250 g of chocolate biscuit crumbs
125 g of melted butter
Filling
200 g of chopped dark chocolate
2 tablespoons of egg yolks
1 tablespoon of brandy
1 can of heavy cream without whey
3 large egg whites
In a blender, grind the biscuits until they form a crumb-like texture
Add the melted butter and mix well
Line the bottom and sides of a 22 cm diameter mold with a preheated oven at 180°C for ten minutes
Filling
Melt the chocolate in a bain-marie, then mix with egg yolks, brandy, and cream
Refrigerate until firm, then beat in an electric mixer until smooth and creamy
Mix egg whites delicately
Pour over the cold mixture and refrigerate for at least four hours
Decorate with chocolate shavings and serve..
