Creamy chocolate nut cake

Ingredients for 1 servings:

• 200 g biscuits (butter biscuits), crumbled
• 100 g walnuts, roughly chopped
• 150 g butter, melted
• 100 g white chocolate, melted
• 250 g chocolate, whole milk, melted
• 700 ml cream
• 100 g walnuts, chopped
• 2 tbsp walnuts, ground

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 35 minutes

without baking

Whip 600ml of cream until stiff peaks form and chill. Crumble the butter biscuits, mix with the chopped nuts, and then mix with the melted butter and chocolate. Spread evenly on the bottom of a springform pan and press down with the heel of your hand. Freeze for about 20 minutes. Heat the remaining cream, add the chopped chocolate, and let it melt. Let it cool slightly, then add 5 tablespoons of whipped cream and mix. Pour the mixture over the remaining whipped cream and gently fold in. Fold in 100g of walnuts. Spread the cream evenly on the base, sprinkle with the ground walnuts, and freeze for about 15 minutes. Then refrigerate until the next day.