Summary

Ingredients

For the ground:

• 200 g biscuit (s) (Cantuccini), crumbled
• 100 g butter, melt

For the cream:

• 500 g cream cheese
• 100 g suar
• 4 tablespoons milk
• 1 sachet ground gelatin

For the cream: (chocolate cream)

• 50 g chocolate (bitter), melted
• 2 tablespoon cocoa powder
• 100 g cream
• 50 g chocolate (bitter), chopped

For the cream: (Iced coffee cream)

• 50 g chocolate (café crème), melted
• 2 tablespoon coffee powder (iced coffee)
• 100 g cream

For the cream: (Amaretto cream)

• 2 tablespoon amaretto
• 200 g cream
• 1 pack cream stabilizer

For the set:

• 50 g chocolate (café crème)
• 12 biscuit (s) (Cantuccini)

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Instructions

1. Mix the cantuccini crumbs with butter and press on the bottom of a springform pan. Chill for at least 20 minutes.
2. Soak gelatine in water.
3. Meanwhile, whip the cream cheese with the sugar and milk until creamy.
4. Dissolve the gelatine, stir first with 1 tablespoon of the cream, then stir into the rest of the cream.
5. Divide the mixture into three equal parts and refrigerate for a moment.
6. Then stir the dark chocolate and cocoa into the first, café crème chocolate and iced coffee powder into the second and the amaretto into the third part of the cream.
7. Whip the cream until stiff and fold into the mixture.
8. Add the chopped chocolate to the dark chocolate cream.
9. First spread the dark chocolate mass on the floor. Spread the café cream on top and the amaretto mixture on top.
10. To garnish, melt the rest of the café crème chocolate and sprinkle it over the cake. Pull through with a fork so that a kind of marbling appears.
11. Soak the cantucci in amaretto as you like and place on the cake.
12. Let it set in the refrigerator for at least 3 hours.
13. Garnish with chocolate chips if you like.