How to make
Crush the biscuits and mix them with the espresso and melted butter. Stir, until a mixture is obtained that can be shaped. If the butter was not enough, a little water can be added.
Put the mixture in a cake tin and smooth it out.
Put the gelatin in a water bath for about 10 minutes to thicken and then add it to the melted chocolate.
Beat the confectionery cream with the sugar into a thick cream and add the chocolate mixture to it and mix carefully.
Pour the resulting mixture on the biscuit layer and smooth it.
Also prepare the glaze, by melting the chocolate with the confectionery cream and the sugar and leaving it to cool.
Then pour the glaze into the mold and it can be decorated with something additional, if desired.
The chocolate cake is placed in the refrigerator overnight to set.
The Viennese Lindt Cake is ready.
