INGREDIENTS
350g of (3 cups) of crumbled biscuits
160g (⅔ cup) of yogurt
120g (¾ cup) of chocolate, melted
300 g (1 cup) of hazelnut cream

METHOD
1. In a large bowl combine crumbled biscuits with yogurt and chocolate. Mix until chocolate dough forms.
2. Take ⅓ of the cookie dough and set aside. Spread ⅔ of the dough that was left to cover the bottom and the sides of an 18 cm baking pan. Fill the base with hazelnut cream.
3. Roll out the leftover ⅓ of the dough and cover the hazelnut filling with it. Pinch the edges.
4. Chill the cake for 1 hour before sprinkling with cocoa powder and serving.