For the Cake
- 14 oz Chocolate semi sweet
- 14 oz Condensed Milk
- ¾ cup Heavy Cream boiling
- 4 tbsp Butter
- 12 oz Biscuits lady fingers/cream wafers
- 2 tbsp Pistachio chopped
Melt the butter and the chocolate, stirring together.
Stir in the heavy cream, followed by the condensed milk.
Break up biscuts into roughly one inch pieces and place in a bowl.
Pour chocolate mixture over the biscuits and mix well.
Pour the cake mixture into a parchment paper lined springform pan.
Sprinkle chopped pistachios on top.
Wrap pan in plastic wrap and freeze for at least 2 hours.
Serving: 12g | Calories: 508kcal | Carbohydrates: 57g | Protein: 6g | Fat: 31g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 235mg | Potassium: 272mg | Fiber: 2g | Sugar: 39g | Vitamin A: 453IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg