Crumble the biscuits with a meat mallet, melt the thea with the sugar. Mix with the biscuit crumbs to a pulp and press into a cake tin. Line the cake tin with baking paper. The floor 30min. Bake at 150 degrees hot air. For the filling, mix all ingredients except for the couverture and the flour into a cream. Chop the couverture and mix with the flour into the cream. Spread the cream on the cooled biscuit base and continue for another 40-60 minutes. Bake at 170 degrees hot air. TIP after 40min. check with a wooden skewer whether the dough is through.

For Thermomix® owners: Chop the biscuits for 10 seconds / level 5. The chocolate 5sec. / Grind at level 7. For the cream, put everything in the mixing bowl except for the flour and couverture for 3 minutes. Mix at level 5. Then mix in the flour and chocolate for 30 seconds / speed 4.