Ingredients For an 18 cm baking tin For the base 150 g of biscuits 75 g butter For the cake 200g 70% cocoa dark chocolate 50g roasted and peeled hazelnuts 500 g of milk 1 4-serving sachet of flan (65 g) For garnish Dark chocolate shavings Equipment needed: Blender, food processor, mould, saucepan, spatula and bowl Preparation time: 30 minutes Difficulty: Low For best results, it’s important to use quality dark chocolate and good roasted hazelnuts, as these two ingredients are what give the cake its characteristic intense flavour. The biscuit and butter base gives it the perfect crunchy texture to contrast with the filling. About chocolate Chocolate is a great source of energy, especially chocolate with a high percentage of cocoa, as it is considered healthier and has a more intense flavour. Pure cocoa is notable for its natural antioxidant content, which helps to reduce oxidative stress and improve blood circulation. That's why dark chocolate is ideal for making cakes without too much sugar. This recipe is particularly easy and quick, perfect for making with children or family, as it doesn't require an oven and only a few basic steps are needed. The result is a creamy cake, with a crunchy hint of hazelnut and an intense cocoa flavour. Steps to follow For the base: Choose a mould that can be removed from the cake. If you have acetate baking sheets, place a strip around its wall. Silicone moulds also work very well. If you don't have one, carefully remove the cake from the mould, running a hot knife along the edge of the wall. Crush the biscuits with the help of a food processor. Stir in the melted butter and mix until you have a homogeneous dough. Spread the biscuits on the base of the mould and put it in the fridge until it hardens. For the cake: With the help of a food processor, mash the chocolate and hazelnuts into small pieces. Dissolve the flan mix with the milk. Place it in a saucepan with the chocolate and hazelnuts. Simmer over a low heat until it comes to the boil, stirring continuously to prevent it from sticking. Pour it over the biscuit base and put it in the fridge until it sets for a minimum of 2 hours (it’s best to do it the day before). When it has set, you will have a semi-soft and highly aromatic cake. The combination of the crunchy base, the creamy chocolate and the toasted hint of the hazelnuts make it an ideal recipe for both celebrations and a special weekend. Presentation and recommended garnishes You can decorate the cake with dark chocolate shavings to enhance its flavour. A sprinkling of crushed hazelnut or a fine line of melted chocolate also looks great on top. Other related recipes you can prepare Chocolate mousse Hot chocolate