Directions
I made the cake in a springform pan with a diameter of 22 cm.
1. First, finely chop the cocoa butter biscuits in the blender, add the hot chocolate powder and gradually add the melted butter and peach juice alternately (alternatively, you can use multivitamin or apricot juice).
2. Then use your fingers to press the mass into a 22 cm diameter baking pan lined with baking paper and set aside to cool. Now melt the Nutella in a water bath. Then remove from the water bath, stir in the mascarpone and then carefully fold in the stiffly whipped cream.
3. Next, mix the mascarpone with powdered sugar and plant-based cream (I use plant-based cream because the cream is nice and firm then) until smooth.
