Hit hat chocolate cakes: an easy and delicious dessert that everyone will love

INGREDIENTS
Biscuit base:
420g of dark chocolate
220ml (4/5 cup) of fresh cream
60g of butter
520g of digestive biscuits

Meringue:
4 (125g) egg whites 
260g (1 1/4 cups) of Sugar 
60ml (1/5 cup) of Water 

Dark chocolate coating

METHOD
1. In a bowl mix together crushed cookies with melted chocolate cream mixture. Transfer to the mold and refrigerate for about an hour. 
2. Press to form the circles.
3. In a bowl beat egg whites with hot sugar syrup until cool enough.
4. Top chocolate circles with prepared merengue and melted chocolate.
5. Refrigerate for 30 minutes.
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