Chocolate Truffel Cake

Ingredients

400 gr dark chocolate
900 ml whipped cream (unsweetened)
150 gr crushed biscuits (digestives or Spritz-type)
2 tsp almond essence
cocoa powder to garnish


Preparation

Melt the chocolate in a hotwater bath (Bain Marie).
Fold in 1/3 of the cream and take of the heat.
Add the biscuits and almond essence to the cream and pour in the chocolate mixture. Fold it in well.
Pour into a spring form cake tin or line with tinfoil to prevent sticking.
Put it in the fridge for a couple of hours at least, 24 hrs is even better.
Cut into wedges and serve sprinkled with cocoa powder.