John Myers
Ingredients for 1 servings:
- 125 g butter
- 200 g chocolate biscuits (Choclait Chips by Nestlé)
- 100 g dark chocolate
- 200 g cream cheese
- 500 g mascarpone
- 70 g powdered sugar
- 5 tsp cocoa powder
- 1 bar of chocolate or chocolate sprinkles
- 1 tbsp cocoa powder
- Fruits of your choice
- Chocolate decoration of your choice
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes
for a 26cm springform pan
For the biscuit base: Melt the butter in a saucepan or melt it slowly in the microwave. Place the chocolate chips in a freezer bag, seal the bag, and roll over them with a rolling pin until the biscuits are finely ground. Alternatively, grind the chocolate chips in a food processor. Mix the crumbs with the melted butter. The mixture will remain quite runny but will firm up later. Pour the biscuit-butter mixture into a 26cm baking dish, smooth it out with a spoon, and place it in the freezer for 10 minutes or in the refrigerator for at least 30 minutes. For the chocolate cream: Melt the dark chocolate in a double boiler or slowly in the microwave, then let it cool slightly so the chocolate remains liquid. Mix together the cream cheese, mascarpone, powdered sugar, and cocoa powder, then fold in the melted chocolate until smooth. Pour the finished chocolate cream onto the biscuit base in the dish and smooth it down. For the decoration: Use a knife to scrape along the back of the chocolate bar to create small chocolate curls. Alternatively, use ready-made chocolate sprinkles. Sift the cocoa powder over the cake, decorate with the chocolate curls or sprinkles, and arrange fruit pieces around them, if desired. Chill the chocolate cake in the refrigerator for at least 2 hours. Before serving, loosen the edges of the springform pan with a knife and decorate with additional decorations, if desired.
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