John Myers
Ingredients for 1 servings:
- 150 g biscuit(s) (butter biscuits), crumbled
- 50 g butter
- 200 g dark chocolate
- 200 g crème fraîche
- 200 g butter
- 100 g powdered sugar
- 2 tbsp cocoa powder
- 2 eggs, separated
- Butter-vanilla flavoring
- Chocolate decoration
Instructions
Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes
Variation of the American classic
Place a 24 cm diameter cake ring on a cake plate. First, crush the biscuits and melt the butter for the base. Mix both together and press the mixture into the cake ring on the plate as the base. Let it set in the refrigerator. For the topping, melt the chocolate. First, beat the butter with the egg yolks until fluffy, then stir in the chocolate and cocoa. Add a little vanilla extract, if desired. Now beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the powdered sugar and continue beating until a firm meringue forms. Carefully fold it into the chocolate mixture, adding a little more powdered sugar or cocoa if desired, and finally pour the mixture onto the prepared base. Smooth it out and decorate with chocolate decorations, if desired. Let it set for at least 3-4 hours.
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