Triple Chocolate Cake

1. In a suitable bowl combine the cream and the milk. In a blender grind the biscuits (I used "Zakuska").
2. Mix them with the ground nuts (here I chose almonds, because that is what was on the "clearance" shelf at Kaufland). Transfer to a 24 cm springform cake tin. Add the melted butter and stir, then spread evenly over the bottom of the tin, pressing lightly with your hand to form a base. Put it in the fridge briefly.
3. Meanwhile, soak one packet of gelatine in a little cold water to swell. (This one is from Kaufland and a different weight from other brands, but you can always go by how much liquid the packet is meant for. It is almost always for 500 ml, and we divide the milk-cream liquid into three parts of exactly that amount.) Transfer one part into a saucepan, add the sugar and put on the stove to heat almost to boiling point.
4. Pull off the heat and add the broken-up dark chocolate and the swollen gelatine and stir until everything dissolves into a nice, homogeneous chocolate mixture.
5. Pour over the cake tin taken out of the fridge (I lined the gaps at the bottom with tape, just in case). Put back in the fridge to set.
6. For the second and third parts of the mixture do not add sugar, as the chocolates are sweet enough. For the first layer, however, it took me longer to dissolve the chocolate completely, so for the next layers I proceeded differently: put the chocolate in a bowl and add half of the hot liquid. Stir with a whisk until it becomes a cream and, continuing to stir, add the rest of the mixture. Finally add the swollen gelatine.
7. Pour each part in turn, after the previous one has set, letting it cool slightly beforehand so as not to "soften" the layer below. Put in the fridge overnight.
8. In the morning, take it out of the tin and decorate with a little sprinkled cocoa and chocolate stars.

Note: The cake is not at all difficult to make, although it takes a little more time because of the setting of the layers. But it is a cake that requires no baking, which is a big advantage and you can make it anywhere. It is stable for transport if you are going visiting, and as for its taste... there is nothing else to say: Simply divine! So... just try it! :)