For the ground:
200 g chocolate cookies (chocolate chip cookies)
125 g butter
For covering:
2 pack of chocolate mousse (dessert powder)
300 ml milk
200 g whipped cream
2 packs (10g each) of instant cappuccino powder
For decorating and garnishing:
200 g whipped cream
1 pack of vanillin sugar
Some mocha beans
30 g dark chocolate
Some cocoa powder
1. For the bottom, place the chocolate cookies in a freezer bag, close them and finely crumble the chocolate cookies with a rolling pin. Put the crumbs in a bowl.
2. Melt the butter, add to the crumbs and stir well. Place a springform pan (ø 26 cm) on a cake plate covered with cake topping or baking paper. Distribute the crumbs evenly in it and press well to a floor using a spoon. Put the bottom in the fridge.
3. For the topping, prepare dessert powder with milk and cream according to the package instructions, but with the ingredients specified here and fold in the cappuccino powder. Place the mixture on the floor and smooth out. Place the cake in the fridge for about 1 hour.
4. To decorate and garnish, loosen and remove springforms. Whip the cream with vanillin sugar until stiff and spread the cream on the cake surface so that an approximately 1 cm wide mousse edge remains visible all around. Squeeze in the whipped cream with a teaspoon. Garnish the cake with mocha beans.
5. Melt the chocolate in a small saucepan in a water bath over low heat, stirring. Pour melted chocolate into a paper bag or freezer bag and cut off a small corner. Decorate the edge of the cake with the chocolate. Decorate the cake plate with as desired.
6. Place the cake in the fridge until serving and dust with a little cocoa before serving.
Tip: Chocolate cookies are available in different pack sizes. In a 175 g package, the cookies can be filled to 200 g with rusks or ladyfingers. Instead of the chocolate cookies, prepare the base with the same amount of chocolate wafer rolls.
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