For the base, knead together butter, flour, sugar, egg yolks and salt. Wrap in foil and cook for half an hour to cool. Preheat the stove to 200 °C. Line cake springform pan with parchment paper. Press dough evenly on the bottom. Bake for 10 to 15 minutes. Soak the gelatine in a little water. Melt the two types of chocolate separately in a water bath. Whip the cream cheese until creamy. Mix in sugar and milk. Allow the gelatine to melt dripping wet at low temperature. Mix with the cheese mixture. Divide into two portions, each stirring in one type of chocolate. Whip the cream until stiff. Fold one half into the white chocolate cream and the other half into the dark chocolate cream. Cool the cake base in the cake springform pan. Smooth the white cream on top. Carefully spread the dark cream evenly on top. Leave the cake to cool for at least 3 hours. Now carefully remove from the mold and garnish with whole and crumbled meringues and chocolate shavings.
Garnishing tip: Place 1 mini meringue in the center, 6 pieces in a circle around it. Crumble 1 and sprinkle around the meringues, therefore sprinkle the chocolate shavings.
Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.
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