John Myers
Ingredients for 1 servings:
- 200 g biscuits (chocolate biscuits, chocolate cookies)
- 125 g butter
- 2 packs of cream powder (mousse au chocolate)
- 300 ml milk
- 400 ml cream
- 2 coffee sachets (instant cappuccino powder, 10 g each)
- 30 g dark chocolate
- Chocolate decoration (some mocha beans)
- Cocoa powder
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
without baking!
For the base, place the chocolate cookies in a bag, crush them with a rolling pin, and place them in a bowl. Melt the butter, add it to the breadcrumbs, and mix well. Spread the mixture evenly in a 26 cm springform pan (grease the base!) and press it down firmly. For the topping, prepare the mousse according to the package instructions, but with 300 ml milk and 200 ml cream. Stir in the cappuccino powder and spread the cream evenly over the base and smooth it down. Refrigerate the cake for about 1 hour. Remove from the pan and place on a cake plate. Whip the remaining cream until stiff and spread over the cake. Use a small spoon to make indentations in the cream. Decorate with the mocha beans and cocoa powder. Melt the chocolate in a double boiler, fill it into a fine piping bag, and use it to pipe any design you like onto the cake.
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