Summary

Ingredients

For the ground:

• 300 g biscuit (s) (cocoa shortbread biscuits)
• Melt 100 g butter (half fat possible)

For the filling:

• 4 sheets gelatin
• 250 g dark chocolate
• 250 g mascarpone
• 250 ml milk
• 1 tablespoon cocoa powder, to taste
• 250 ml cream or Cremefine z. Beat

For the set:

• 50 g dark chocolate
• Chocolate decor, as you like

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Instructions

1. First, grease a cake ring or springform pan with a diameter of 26 cm and place it on a cake plate. Put something into the fridge.
2. Finely grind the cocoa biscuits in a blender. Melt the butter and mix with the breadcrumbs. If the mass is still too moist, let it cool down for a few minutes.
3. Then place in the cake ring and press down on the base and edge, so that an approx. 3-3.5 cm high edge is created. (To do this, either use a spoon and possibly also your fingers for the edges.)
4. Let it set in the refrigerator.
5. Soak the gelatine according to the instructions on the packet.
6. Melt the chocolate in a water bath, gradually stir in the mascarpone. Transfer to a mixing bowl and place in the refrigerator.
7. Dissolve the gelatine, pour in the milk and dissolve the cocoa in it. Put in the refrigerator until the mixture begins to gel slightly.
8. In the meantime, whip the cream until stiff, fill 2 tablespoons of it into a piping bag and put both in the fridge.
9. Beat the chocolate cream vigorously with the hand mixer, gradually pouring in the cocoa milk.
10. This should result in a loose, soft and voluminous cream.
11. Now lift the cream underneath and pour the mixture into the cake ring on the pre-cooled base. Min. Let it set in the refrigerator for 2-3 hours.
12. Then carefully peel off the cake ring with a sharp knife, remove the excess edge if necessary.
13. Melt the dark chocolate and sprinkle it over the cake. Garnish with chocolate decor.