Blueberry cake with sophisticated chocolate base

Ingredients for 1 servings:

• 150 g dark chocolate
• 25 g coconut oil (Palmin)
• 200 g puffed rice with chocolate
• 6 sheets of white gelatin
• 80 g meringue(s) – tufts (white and pink)
• 400 g double cream cheese
• 250 g mascarpone
• 5 tbsp cream, liquid
• 80 g sugar
• 8 tbsp lemon juice, freshly squeezed
• 250 g blueberries, frozen (blueberries)
• some oil for the cake ring
• 3 leaves of lemon balm, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Refrigerator cake

Adjust a cake ring to 24/26 cm and place it on a nice cake plate. Brush the edge of the cake ring thinly with oil. Slowly melt the chocolate in a double boiler and dissolve the Palmin while stirring. Crumble the chocolate puffed rice with your fingers and transfer it to a bowl. Add the warmed chocolate to the puffed rice crumbs, mix well, and transfer the mixture to the prepared cake ring. Flatten the surface with a spoon and refrigerate to allow the base to set. For the cream: Soak the gelatin leaves in a little cold water for 5 minutes. Roughly break up the meringue puffs with a knife. Crumble 30 g of the white meringue pieces into smaller pieces and reserve for decoration. In a mixing bowl, combine the cream cheese, mascarpone, sugar, 5 tablespoons of heavy cream, the lemon juice, and 80 g of sugar. Squeeze out the gelatine and dissolve it in a small saucepan over low heat. Remove from the heat and stir a few tablespoons of the cream into the warm gelatine to allow it to cool. Then add this mixture to the remaining cream in the mixing bowl and mix everything well (using a hand mixer). Add the blueberries and stir in. Finally, fold in the meringue pieces with a spoon. Pour the cream onto the cold chocolate base and spread evenly. Return the finished cake to the refrigerator and let it set for at least 4 hours. TIP: Before serving, scatter the reserved white meringue crumbs over the blueberry cream. The purple/white contrast creates a very pretty look. If you like, place 3 small lemon balm leaves in the center of the cake.