Chocolate cake with mini britselei
114 440 минут 8 порции
Delicious! Bright! Unusual! For the recipe thank you girl Elena (recipe slightly altered for you).
Ingredients for Chocolate cake with mini britselei
- Dark chocolate - 150 g
- Cookies - 50 g
- Flakes cereal - 110 g
- Brown sugar - 85 g
- Cream - 170 g
- Pasta, peanut - 130 g
- Gelatin - 1 tsp.
- Ricotta - 70 g
- Cream cheese - 100 g
- Water - 30 ml
- Dark chocolate - 200 g
- Cookies - 24 PCs
Step by step instruction of cooking Chocolate cake with mini britselei
Baking dish (21х21х4) moisten with cold water and cover with cling film, so that an overhang is created.
To prepare the Foundation. Grind pretzels into crumbs.
In a bowl, combine the cereal mix TM Mistral (can also be ground) and the crumb of the cookie.
Chocolate breaking into small pieces. Melt in a water bath or in the microwave.
The chocolate and add to dry mixture and mix well.
Put chocolate into a form, distributing it uniformly. Well compacted, forming bumpers. To submit the form in the refrigerator for 1 hour.
To prepare the filling. In a bowl, combine the Demerara sugar TM Mistral, peanut butter, ricotta and cream cheese. Stir with a fork until smooth.
Gelatin cover with cold water. Allow to swell and dissolve in a water bath.
A small portion of cheese-peanut mass to combine with the gelatin, mix well.
Mixture to enter into the rest of the cheese and peanut butter, stir until smooth.
Cream vzbit in a lush foam.
Add the cream to the cream and stir from top to bottom.
Carefully remove the chocolate base from the mold, remove the foil and place on a flat dish.
Fill base with stuffing, flatten and send in the fridge for 1.5 hours.
Lay a chopping Board with baking paper. Chocolate dissolve in a water bath. Alternately dipped him in pretzels to drain the excess chocolate and lay out pretzels on the parchment (I did this with a fork). The Board with cookies to send in the fridge for 10 minutes.
The remaining chocolate again to warm up and spread evenly over the cream. With a knife remove from parchment pretzels and lay them on the chocolate. Put the pie in the refrigerator for about 1 hour (I left overnight). 30 minutes before serving pie keep at room temperature and then slice.
Well, I pie)))