Chocolate Orel Biscuit Cake

Instructions

1. 1

   Crush the Orel biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.

2. 2

   Melt the butter in a saucepan over low heat or in the microwave.

3. 3

   In a mixing bowl, combine the crushed biscuits with the melted butter until well mixed.

4. 4

   Press the biscuit mixture into the base of a springform pan to form an even layer. Refrigerate for 15 minutes to set.

5. 5

   In a small bowl, dissolve the gelatin powder in 2 tablespoons of warm water and let it sit for a few minutes to bloom.

6. 6

   In a saucepan, heat the milk over medium heat until warm, then add the cocoa powder and stir until fully dissolved.

7. 7

   Add the bloomed gelatin to the milk and cocoa mixture, stirring until the gelatin is completely dissolved.

8. 8

   Pour the chocolate mixture over the biscuit base in the springform pan.

9. 9

   Refrigerate the cake for at least 4 hours or until set.

10. 10

    Once set, remove the cake from the pan, slice, and serve.