Pour the mixture into a greased mold and bake in the oven for 40 minutes. Leave the baked biscuit to cool. For the filling, beat both butters with sugar and whipped cream.
Cut the biscuit lengthwise so that you get three crusts. Spread the filling on the first and second crust. Make the topping by melting the chocolate with a little water, sugar and butter. Spread it over the cake and leave it in the fridge for at least three hours until serving.
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