Carpeted with a lightly oiled baking paper form with movable walls and a diameter of 20-22 cm. Chop biscuits for the base of fine crumbs and mix them with pieces of butter, forming the base fingers. Smooth carefully and leave the form in the refrigerator for half an hour to set. For the mousse cream boil and add the chopped pieces of chocolate and nougat. Stir until complete melting. Add the melted butter. The mixture must be homogeneous. Wait mousse to cool (but not tighten completely) and pour over biscuits are tight. Leave the cake in the refrigerator for at least one night. Optional decorate it with grated chocolate and hazelnuts Shock. * The recipe is for 8 servings.