For the pie base, crush biscuits with in a food processor and combine with melted butter until it resembles wet sand.
230 g plain biscuits, 150 g butter
Transfer to the spring form pan, layered with parchment paper in the bottom. Gently press crumbs to the bottom and the sides of the pan. Transfer in the fridge for an hour or more until it is set.
Melt the chocolate on a double boiler - a pot with simmering water and a heat-proof bowl placed on top. Make sure the bowl doesn’t touch the water.
After your water is boiling, reduce the heat to low and add 3/4 of crushed dark chocolate to the heated bowl. When it is almost melted, remove the bowl from heat and add remaining chocolate. Stir until melted and cooled.
90 g dark chocolate for decoration
Transfer to the tray, layered with parchment paper and let it cool completely. Cut different shapes and leave aside.
Remove the crust from the fridge and add an even dulce de leche to the bottom of the pie.*
397 g dulce de leche
Peel bananas and cut them in thick rounds. Place them around in the dulce de leche.
2 big bananas
Whip cream with stabilizer and coffee until stiff peaks (about 2-3 minutes). Check every half of the minute, it should be fluffy like a cloud.
300 ml heavy cream, 15 g cream stabilizer, 1/2 tsp vanilla flavored instant coffee
Place the whipped cream around the pie. Insert chocolate shards, add shredded chocolate and add sprinkle hazelnuts on top.
1 tbsp crushed hazelnuts
It is ready for serving!
*If you can’t find Dulce de Leche in store, you can boil a can of condensed milk for a hour in pot with water. It will caramelize and get its thick toffee-like texture.*Place in the fridge until ready to serve (better on the same day). Store leftovers up to 3 days.