Steps

• Start by preparing the chocolate base.

  Finely chop the biscuits; I use a food processor to powder them, add the coconut and melted butter, mix well.

  For this dessert, you can use a 9-inch springform pan ring, place it directly on the serving plate, line the circumference with acetate or a strip of parchment paper, and pour in the biscuit powder. Level and press it well (I use a meat tenderizer).

  Place in the refrigerator to firm up while you prepare the cream.

• Soak the gelatin in some water for about ten minutes.

  In a bowl, whip the cream, setting aside a few tablespoons to dissolve the gelatin, it shouldn’t be stiff but semi-whipped.

  In another bowl, beat the mascarpone with the coconut milk and powdered sugar using electric beaters. Dissolve the gelatin in a saucepan with the reserved cream and pour it in a stream while continuing to mix with the beaters, then add the semi-whipped cream and gently fold from the bottom up.

• Take the base from the fridge, pour the cream, level it, and put it back in the refrigerator. It needs to rest for at least 3 hours to firm up.

• When the cream is firm, you can prepare the topping.

  Finely chop the dark chocolate, heat the cream until almost boiling, and pour it over the chocolate, mix with a hand whisk until well combined.

  Let the ganache cool at room temperature, then pour it over the cream and return to the refrigerator for another hour.

  

• Remove the cake from the fridge and take off the ring, even as it is, the cake is perfect, but if you want to decorate it to make it more scenic, cover the circumference with shredded coconut and decorate the top with shredded coconut and flakes. Keep it in the fridge until it’s time to enjoy it.