Instructions:
Step 1
Crush the biscuits until they form fine crumbs.
Step 2
In a pot, mix together the sugar and cocoa powder.
Step 3
Add the butter and milk to the pot and cook on low heat until the mixture thickens.
Step 4
Split the vanilla bean and scrape out the seeds. Add the seeds to the mixture and stir well.
Step 5
Pour the mixture over the crushed biscuits and mix until well combined.
Step 6
Line a bowl with baking paper.
Step 7
Press the biscuit mixture into the bowl evenly.
Step 8
Melt the dark chocolate in the microwave until smooth.
Step 9
Mix the melted chocolate with the 33% cream until well combined.
Step 10
Pour the chocolate mixture over the biscuit base.
Step 11
Refrigerate for about an hour until the cake is firm.
Step 12
Remove from the bowl, slice, and enjoy your flourless, oven-free, eggless delight!