Prepare the base:
Finely crush the dry cookies using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
Mix the cookie crumbs with the melted butter until smooth.
Pour the cookie mixture into a 24 cm cake tin and press down firmly with the back of a spoon to create a compact base. Refrigerate
the base to harden while you prepare the cream.
Prepare the cream:
In a large bowl, whip the fresh cream with the icing sugar until stiff.
In another bowl, smooth the mascarpone with a spatula and add the vanilla extract.
Gently fold the whipped cream into the mascarpone, stirring from the bottom up so as not to break the cream.
Pour the cream over the sponge base and smooth the surface with a spatula. Refrigerate to set for at least 2 hours.
Make the chocolate ganache:
Break up the dark chocolate and place in a heatproof bowl.
Heat the fresh cream in a small saucepan until it boils, then pour over the chocolate.
Wait a minute, then stir until you have a smooth, glossy ganache.
Leave the ganache to cool slightly, then pour it over the hardened cream, smoothing the surface.
Cool and serve:
Refrigerate the cake for at least another hour, or until the ganache has set.
When the cake is ready, remove the cake from the tin and place on a plate.
If you like, you can decorate the cake with chocolate chips, cocoa powder or fresh berries.
Enjoy your meal! Chocolate and Cream Cookie Dough is a fresh and delicious dessert that will impress all your guests.
