YOGURT AND CHOCOLATE CAKE

First, make the foundation: combine the biscuits with the melted butter and smash them on the mold’s base. Keep in the refrigerator.

The second step, using cream, is to soak and dissolve the gelatin. The cream, gelatin, powdered sugar, and hazelnuts should be whipped together.

After pouring, level the base and chill for at least one hour.

3. After that, fold in the hazelnut cream and refrigerate for another four to five hours.