Duchess Cake

• 3 packages (3x225g) Marie biscuits
• 4/5 package (200g) unsalted butter, Alambra
• 2 cups (500ml) MOO Chocolate Milk, Alambra
• 1 cup (180g) icing sugar
• 1 tablespoon (10ml) vanilla extract
• 4 tablespoons (60g) drinking chocolate powder ½ cup (125ml) natural orange juice, Alambra

For the Ganache

• 2/3 cup (180g) heavy cream
• 1 package (180g) dark chocolate (couverture)
• 1 teaspoon (10g) unsalted butter

1. Break the biscuits into 6-8 smaller pieces and place them in a bowl. In a small saucepan, add the unsalted butter, MOO chocolate milk, and icing sugar. Stir until the butter melts.
2. Add the vanilla, drinking chocolate powder, and natural orange juice. Stir and let it cool. Pour the mixture over the biscuits and stir. Line a round cake pan with plastic wrap, leaving some overhang.
3. Stir the biscuits again and transfer them to the pan. Press the mixture down firmly to ensure an even layer. Cover well with the overhanging plastic wrap and refrigerate for 4-5 hours or, even better, overnight.

Prepare the Ganache:

4. In a small saucepan, bring the heavy cream to a good boil. Chop the dark chocolate into small pieces and place them in a bowl.
5. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir until the chocolate melts, then add the butter to make the ganache shiny. Let it cool.
6. If desired, pour it over the base and sides of the Duchess Cake, or if you prefer, let it set for a longer time, as I did, and then spread it over the surface of the Duchess Cake. Use the back of a spoon to create various designs. Keep the Duchess Cake refrigerated.