John Myers
Contents
show
Ingredients
For the biscuit base:
- 100 g Ladyfingers if possible the ones without sugar
- 200 g Chocolate
- 25 g Butter
or alternatively
- 1 dark sponge cake base
For the filling 1
- 500 g Low fat quark
- 300 g Mascarpone - alternatively use 800 g low-fat quark
- 100 g Sugar
- 1 Vanilla sugar
- 0,5 Instant gelatin
If necessary, prepare 2 chocolate mice the day before for the filling
- 300 g Dark chocolate
- 400 ml Cream
For the filling 3
- 1 pack Frozen Raspberries 300 g
- For the cast:
- 100 g Dark chocolate
- 25 g Coconut oil
For decoration:
- Some fresh raspberries
- 2 Branches Lemon balm fresh
Instructions
- Preparation: For Chocolate Mouse (the day before or at least 5-6 hours beforehand) break the medium chocolate into pieces and heat with the cream - chill. Before using, whip with the mixer on the highest setting for 3-4 minutes
- For the biscuit base: (or a ready-made dark bisquit base) smash the spoon bisquit in a freezer bag. Line the tin with baking paper. Melt the chocolate with the butter and work in the biscuit crumbs. Put in the cake tin, press firmly and chill for at least 1 hour.
- Mix the mascarpone with the quark, sugar and vanilla sugar and fold in the instant gelatine.
- Let the raspberries thaw
- Spread some mascapone cream on the floor. Loosely spread some of the raspberries over it. Spread the chocolate cream and macarons on it, tablespoon at a time. Keep adding the rest of the raspberries in between. Smooth out the top layer. Chill for 2 hours.
- For the topping: Melt 100 g chocolate with the cream and coconut oil and let it cool for about 1/2 hour. Take the cake out of the edge of the mold and distribute the icing evenly over it. Decorate with the raspberries and lemon balm.
Nutrition
Serving: 100gCalories: 330kcalCarbohydrates: 25.6gProtein: 7.8gFat: 21.9g
