Melt the chocolate in a pan (make sure you don’t take a bite, even though you’ll be tempted to do so) with the cream and the butter.

Stir regularly until it turns into a smooth, homogeneous cream.

Add the icing sugar and the vanilla (not the whole pod, just the black seeds inside) and keep stirring.

Crush the cookies into BIG morsels and throw them into the mix.

Pour the whole thing into a cake mould (which you have previously covered with cling film or foil) and put it in the good hands of the fridge till tomorrow (minimum 6 hours).

At daybreak, creep into the kitchen like a stealthy wolf and devour the cake.