I made the cake in a springform pan with a diameter of 24 cm. 1. First, finely chop the cocoa butter biscuits in a blender, add hot chocolate powder and add melted butter and peach juice in portions and alternately (alternatively, you can use multivitamin or apricot juice).
Then press the mixture with your fingers into a baking pan with a diameter of 24 cm lined with baking paper and leave to cool.
Now melt the Nutella in a water bath and remove from the water bath, stir in the mascarpone and then carefully fold in the stiffly whipped cream.
Then stir the mascarpone with powdered sugar and plant-based cream (I use plant-based cream because the cream is then nice and firm) until smooth.
Now for the icing, heat the cream (do not boil!) and remove from the heat. Add the chocolate broken into pieces and melt it while stirring. Spread the white cream on the cake base, spread the Nutella cream on top and finally cover with the chocolate icing. Allow to set and serve. Enjoy!
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