Cake base: Finely chop 250g lotus biscuits. Line a 22cm (8.6in) baking tin with aluminium foil. Melt 70g (2.5oz) butter and mix with the chopped biscuits. Press the mixture into the bottom of the tin and chill for 30 minutes.
Cream preparation: In a deep bowl, mix the cream cheese with the powdered sugar. Add 100 g of Biscoff biscuit butter and mix until smooth.
Whipped Cream Mixture: Whip the heavy whipping cream until stiff, then gently fold it into the cream cheese mixture. Pour this cream over the biscuit base in the pan and refrigerate for 30 minutes.
Biscoff Butter Glaze: Melt 50g of Biscoff biscuit butter. Pour this glaze over the surface of the cream and put the cake back in the fridge for 1 hour.
Decoration: Melt the remaining 50g Biscoff biscuit butter and pipe drops around the edges of the cake. Finely crush 50g lotus biscuits and sprinkle around the edges of the cake to finish.
This triple chocolate mousse cake, with its layers of crispy biscuits, creamy cream and Biscoff biscuit butter, is a rich and indulgent dessert. Perfect for a special occasion or a moment of pure indulgence, this cake will delight chocolate and sweet lovers. Happy making and tasting!
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