Place the cookies in a large bowl, and roughly crush with your hands. Set aside.

Separate the eggs, and use only the egg yolks.

Melt butter over low heat.

Place the dark and milk chocolate in a saucepan.

Add the egg yolks, sugar, heavy cream, vanilla extract and melted butter.

Whisk the mixture continuously, over medium heat,until you end up with a shiny chocolate sauce. Bring to a gentle simmer and set aside.

Add the chocolate sauce (ganache) to the crushed cookies and stir.

Lightly grease a large ring cake pan, and transfer the mixture to it, or alternatively, press a parchment into the bottom of a large loaf pan (as seen in the video) and up the long sides so that there’s an equal amount of overhang on all sides. Transfer the mixture to it. Place in the freezer overnight and preferable for 24 hours.

Turn the lazy cake out of the pan and onto serving plate, and gently peel the parchment.

Serve it frozen, just like you are treating an ice-cream cake, cut the desired slices, wrap the rest tightly in a plastic wrap and return back to the freezer. Watch th video tutorial above!