For the base
250 ml double cream
350 grams ground biscuits
For the cream
250 ml double cream
300 grams ground nougat wafer cookies
For the decoration
200 grams of dark chocolate
100 ml double cream
Beat the double cream (for the first layer) until stiff peaks form, then add the ground biscuits and combine well. Form the first layer in a spring form pan (23 cm). Set the pan aside, it does not have to go in the fridge yet. Then whip the other 250 ml of double cream, add the wafer cookies and blend well. Spread this layer over the layer already in the pan.
Put the cake in the refrigerator for at least 3-4 hours to set, then decorate. Bring the double cream to a boil and pour over the broken up chocolate, leave for a few minutes, then stir and let it sit at room temperature for about 2 hours. It has to be thick enough to frost the cake with it. Whip the chilled ganache, and decorate the cake to your liking.
