No-bake chocolate cream cake: the end result is so delicious!

350 g (3 1/2 cups) crumbled cookies
150 g (1 1/2 cups) chopped nuts
250 g (1 1/4 cups) butter ;
100 mL (1/3 cup + 1 tbsp.) cream;
100 g (2/3 cup) dark chocolate;
400 mL (1 2/3 cup) full cream
300 g (1 2/5 cups) dark chocolate.

Melt butter and add cream and 100 g chopped dark chocolate. Stir until and let stand over low heat and completely melted.
For a chocolate mixture on crumbled cookies, mix and spread in an even layer in a 24cm round cake tin. Press with a spoon to make a compact layer. Refrigerate for 30 minutes.
Melt the remaining chocolate into the hot cream. Let cool until warm and pour over cookie layer. Refrigerate for 4 hours then garnish with whipped cream and slice before serving.