How to make
Stir the crushed biscuits with the cocoa and melted butter. Distribute the mixture along the bottom and walls of the form and put it in the fridge.
Beat the eggs with the powdered sugar until whitened. Add the beaten cream cheese and egg liqueur. Set aside 1/2 of the cream and put it in a bowl. Melt the chocolate and put it in 1 bowl.
Stir until you obtain a smooth mixture. Pour the 2 creams over the cake layer simultaneously, alternating between them in the inner circles to obtain the zebra effect. Bake the cake at 340°F (170 °C) for 50 min. Take it out and leave to cool for 6-7 hours in the fridge.
