1. Crush biscuits and mix with melted butter.
2. Press the mixture into a 22 cm cake form for the base.
3. Refrigerate for 30 minutes.
4. For each chocolate layer (white, milk, dark):
– Crush 200 gr of chocolate.
– Combine with 150 ml milk, 200 ml whipping cream, and 1 pack of gelatine.
– Heat for 7 minutes at 90°C until melted and mixed.
– Pour into the cake form.
5. Repeat for the other two layers.
6. Chill in the fridge for at least 4 hours.

PREP TIME & NUTRITION :
Prep Time: 30 min, Servings: 12, Calories: 450, Net Carbs: 30g, Fats: 30g, Protein: 5g