Ingredients
20 biscuits of your choice
60 g unsalted pistachio kernels
3 tbsp cocoa powder
3 tbsp fine sugar - I used xylitol
150200 g softened butter
200 g chocolate mirror glaze
Toppings: edible roses, sprinkles, nuts or fresh fruit for decoration
Method
1
Crumble the biscuits as fine as possible before placing them in a mixing bowl
2
Grind the pistachios and add it to the bowl, along with the cocoa powder, sugar, and butter. Mix together well. The mixture should stick together slightly (depending on how much butter you use, the more butter the firmer the cake)
3
Line a tin or a deep dish with baking paper, foil or grease it. Add the crumble mixture to the tin and spread evenly. Place in the fridge for at least an hour to set
4
Take the tin out of the fridge. Flip the crumble onto a serving plate to prepare for glazing. Pour the mirror glaze over the cake, decorate with edible roses, sprinkles, nuts or fresh fruit
5
Store in the fridge until ready for serving
Ingredients
Ingredients
20 biscuits of your choice
60 g unsalted pistachio kernels
3 tbsp cocoa powder
3 tbsp fine sugar - I used xylitol
150200 g softened butter
200 g chocolate mirror glaze
Toppings: edible roses, sprinkles, nuts or fresh fruit for decoration
