Chop both chocolate coatings. Melt the coconut oil and couverture in a large bowl over a warm water bath. Whisk eggs, icing sugar and e tablespoon cocoa with the whisk of the hand mixer until thick and creamy. Stir the egg mixture into the chocolate mixture, mix in well
Line a box mould (23 cm long, 1.5 litre capacity) with foil. Spread some chocolate cream on the bottom. Place 4 biscuits next to each other on top. Repeat until all the biscuits and chocolate cream are used up. Finish with the biscuits. Put them in a cool place overnight. Turn the cake onto a plate, remove the foil, dust with cocoa
Waiting time approx. 12 hours