In a bowl, combine the crushed biscuits with the melted butter and sugar (if using). Mix well until the crumbs are evenly coated.
Press the mixture into the bottom of a springform pan (or any pan you have). Use the back of a spoon to compact it into a firm base.
Place the pan in the fridge to set while you prepare the chocolate layer.
Make the Chocolate Layer:
Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and add the dark chocolate, stirring until smooth and fully melted.
Pour the chocolate mixture over the chilled biscuit crust, spreading it out evenly.
Return the pan to the fridge and let the chocolate layer set for at least 1 hour.
Prepare the Fruit Layer:
Once the chocolate layer has set, arrange the fresh fruits (strawberries, blueberries, banana slices, and raspberries) on top of the chocolate layer in any pattern you like.
Make the Whipped Cream Topping:
In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Gently spread the whipped cream over the fruit layer.
Chill the Cake:
Place the cake back into the fridge for at least 2-3 hours (or overnight) to allow everything to set completely.
Serving and Storage Tips:
Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
zobacz więcej na następnej stronie
Reklama
