Steps

• Place the Digestive biscuits in a food processor or a blender and finely grind them.

  Melt the butter, pour it over the biscuits, and blend until you get a sandy and compact mixture.

• Line a springform pan (9 inches in diameter) with parchment paper. For convenience, I recommend using a release spray.

  Pour the butter and biscuit mixture inside. Level and compact the base using the bottom of a glass.

  Cover the pan with plastic wrap and place it in the freezer to rest.

• Soak the gelatin sheets in cold water, and focus on the cream.

  Break the chocolate eggs into pieces and melt them in a double boiler.

  Whip the vegetable cream with electric whisks, making sure to set aside a cup before starting to whip.

  Add the mascarpone and continue whisking.

  Combine the melted chocolate and mix gently.

• Squeeze the gelatin and dissolve it in the reserved cream, previously heated.

  Pour the mixture into the cream and stir to blend the ingredients well.
  

• Take the biscuit base out of the fridge and pour the cream over it.

  Level with a spoon, cover the pan with plastic wrap, and place it in the fridge to rest for at least 6 hours.

• Our Cold Chocolate Cake with Easter Eggs is ready.

  Decorate the surface with small eggs, bars, or crumbled chocolate eggs.

  Happy Easter and Happy Easter Monday.

  

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