How to make it
Soften the butter at room temperature for 10-15 minutes. Crush the cracker in a plastic bag with a rolling pin. Mix the crumbs with the butter and put it in the freezer.
Melt the chocolate in a double boiler. You can make a double boiler with any heat proof bowl put in top of the pan with water. Stir it so it melts faster. Take it from the stove top so it doesn't overheat.
Whip the cream, then add the melted chocolate and whip a bit more.
Take out the crust from the freezer and spread it over the form. Pour the chocolate cream mixture in it and let it set in the freezer for 3-4 hours.
Take the cake out 10-15 minutes before the serving. Serve it with your favorite berries.