For the base (spring-shaped baking sheet or 22 cm cake ring)
270gchocolate biscuits (pan in stelle)
For the cream
220mlfresh liquid cream
QB Bitter cocoa powder (to decorate)
To prevent chocolate from becoming grainy and hard, it should in no way come into contact with steam and water. Therefore, it is not recommended to cover bastardella with a lid or use a pot that is not attached to it.