Ingredients
150g butter, 500g plain chocolate, approx. 1 packet of Duetto Schär
for decorating:
gluten-free colorful sprinkles
...and this is how you do it:
Melt the butter in a pan over a boiling water bath, add the choclate, broken into pieces, and stir everything together until the choclate is completely melted and the mixture is smooth.
Line a cake tin with greaseproof paper and pour a layer of the butter-choclate mixture on the bottom.
Fill the cake tin with alternating layers of biscuits and the butter-choclate mixture.
Chill the cake in the refrigator for 2 hours. Turn the cake out on a plate and remove the greaseproof paper. Take it from the refrigerator half an hour before you eat it- that way it´s easier to slice.
If you want to make the cake yummier you could coat them with sprinkles.
