Chocolate Ball Cake Draft

How I make it

Chocolate ball layer

1. Put the chocolate, butter, sugar and milk in a medium saucepan and warm over low heat until melted and smooth. Remove from the heat.

2. Break the biscuits into rough pieces with your hands. Put them in a large bowl and carefully pour in the chocolate mixture.

3. Transfer the mixture to a 10-inch (25 cm) springform pan and spread it out with the back of a spoon.

4. Put the pan in the freezer for 10 minutes to set quickly.

Chocolate cream

1. Beat the cream, milk, maple syrup and pudding mix in a mixer on high speed for about 2 minutes, until it turns into a thick cream.

2. Pour the cream into the pan and smooth it with a spatula.

3. Refrigerate for at least 4 hours, until set (or freeze for 1-2 hours).

4. Sift the cocoa over the cake through a small strainer. Cut into squares and serve cold.

What I've learned

• I make it in a 10-inch (25 cm) springform pan with a glass base.