Torta della crema di cioccolato

Ingredients for 1 servings:

• 300 g biscuit(s) (cocoa shortbread)
• 100 g butter (half-fat is possible), melted
• 4 sheets of gelatin
• 250 g dark chocolate
• 250 g mascarpone
• 250 ml milk
• 1 tbsp cocoa powder, to taste
• 250 ml cream or Cremefine for whipping
• 50 g dark chocolate
• Chocolate decoration, as desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chocolate mousse cake with an Italian touch – no baking –

First, grease a 26 cm cake ring or springform pan and place it on a cake plate. Place it in the refrigerator. Finely grind the cocoa biscuits in a mixer. Melt the butter and mix it with the breadcrumbs. If the mixture is still too moist, let it cool for a few minutes. Then pour it into the cake ring and press it onto the bottom and sides to create a rim about 3-3.5 cm high. (Use a spoon or your fingers for the edges.) Let it set in the refrigerator. Soften the gelatin according to the package instructions. Melt the chocolate in a double boiler, gradually stirring in the mascarpone. Transfer to a mixing bowl and place in the refrigerator. Dissolve the gelatin, pour in the milk, and dissolve the cocoa in it. Place in the refrigerator until the mixture begins to set slightly. Meanwhile, whip the cream/Cremefine until stiff peaks form, fill 2 tablespoons of it into a piping bag, and refrigerate both. Whip the chocolate cream vigorously with a hand mixer, gradually adding the cocoa milk. This should create a light, soft, and voluminous cream. Now fold in the cream and pour the mixture onto the chilled base in the cake ring. Refrigerate for at least 2-3 hours to set. Then, carefully remove the cake ring with a sharp knife and trim off any excess. Melt the dark chocolate and sprinkle it over the cake. Garnish with chocolate decorations.