Set oven to 175 °. Crush or mix the biscuits finely. Melt the butter and stir down the crumbs. Press out the crumb mixture on the bottom in a mold with a removable edge, about 26 cm in diameter. Bake in the middle of the oven for about 7 min.
Whisk together marrow, cream cheese, sugar and eggs to an even batter. Break the chocolate into pieces and melt it in a microwave or over water bath. Take about 1 dl of the batter and stir in the chocolate with heavy whipping.
Continue in the same way with the rest of the batter until everything is well mixed. Pour the chocolate batter into the mold and bake another 35-40 minutes. Turn off the oven but leave the cake for about 20 minutes with the lid open.
This is to avoid cracking. Let the cake cool completely before serving. Mix the ingredients into the sauce. Feel free to decorate with raspberries and mint leaves.
