Instructions: Crush chocolate biscuits finely and mix with melted butter. Press into the base of a 20cm springform pan. Refrigerate.

Grate chocolate.

Dice fruit.

Combine ingredients for filling in a bowl and beat until smooth and fluffy. Spoon the filling into the cake tin and smooth over top. Refrigerate for 5-6 hours or overnight.

Unmould and decorate with whipped cream and grated chocolate.

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