300 g chocolate cookies
2 tbsp cocoa
2 tbsp brown sugar
Pinch of nutmeg
1/2 cup melted butter
700g cream cheese
1 cup of sugar (preferably fruit or grapes sugar for health purposes)
1 tablespoon starch (preferably tapioca)
1 tablespoon Rum
1 tablespoon instant coffee
1 tsp vanilla extract
1 cup heavy cream
200 g dark chocolate
1 tablespoon coffee liqueur
Preheat oven to 175 degrees Celsius and line a 26cm round baking pan with baking paper.
Crush the cookies in a food processor with the spinning blade.
Remove from the food processor and add cocoa, brown sugar and butter and mix well.
Tighten the base to the bottom of the pan and set aside.
Mix all the filling materials well and pour over the base.
Bake for 50 minutes. The cake is ready when the middle looks stable.
Remove from the oven and set aside to cool. When the cake has reached room temperature, begin preparing the icing.
Bring the heavy cream to a boil, add the chocolate and stir until it melts. Add the liquor and stir. let it cool a bit.
Pour over the cake and refrigerate for two hours to firm up.