Mix the butter with the sugar until it becomes a fluffy texture.
Mix: flour, cocoa powder and salt in a bowl.
Add butter on top and mix.
Transfer the dough to a tray lined with baking paper, in a single layer.
Bake in a preheated oven at 180°C for 20 minutes, stirring the crumbly dough periodically.
Remove and let cool completely.
Transfer the dough to the bowl of a food processor, add the melted butter and mix.
Place the mixture in a mold with a diameter of 22-24 cm.
Bake for another 10 minutes and let cool completely.
For the white chocolate filling: in a bowl add the chopped white chocolate, butter, mint extract and whipped cream, mix until the ingredients are incorporated.
Pour over the already cooled countertop and chill for 1 hour.
For the dark chocolate filling:
Mix together the dark chocolate, butter, and hot cream.
Let it cool a little and pour the white chocolate on top.
