HOW TO MAKE IT :
Break the biscuits into small pieces into a large bowl. To prepare the chocolate syrup need to mix well the cocoa powder, sugar, vanilla sugar, water and finally add the butter. Heat and boil for 5 minute at medium heat.Leave to cool for 10 minute. Meanwhile heat a non-stick pan over medium high heat and toast the walnuts for about 5 minutes. Add toasted nuts over the biscuits and mix well. Pour the syrup over the biscuits and nuts and combine well using a spoon. Transfer the mixture into a 7 inch (18 cm) non-stick round cake ware and press well using the back of the spoon. Refrigerate for about 1 hour. After that prepare the Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth. Pour ganache over the chocolate biscuit cake and refrigerate for about 4 hours or overnight before serving. Decorate as you wish.
