John Myers
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Torta Della Crema Dioccolato
The perfect torta della crema dioccolato recipe with a picture and simple step-by-step instructions.
For the ground
- 300 g Shortbread biscuits made from batter
- 100 g Butter
For the filling
- 4 sheet Gelatin
- 250 g Dark chocolate couverture
- 500 g Mascarpone
- 250 ml Milk
- 250 ml Cream
- 2 tbsp Cocoa powder
For the set
- 100 g Chocolate shavings
- First, grease a cake ring or springform pan with a diameter of 26 cm and place it on a cake plate. Put something into the fridge. Finely grind the cocoa biscuits in a blender. Melt the butter and mix with the breadcrumbs. Then place in the cake ring and press down on the base and edge, so that an approx. 3-3.5 cm high edge is created. (Either use a spoon for this and possibly also use your fingers for the edges.) Leave to set in the refrigerator.
- Soak the gelatine according to the instructions on the packet. Melt the chocolate in a water bath, gradually stir in the mascarpone. Transfer to a mixing bowl and place in the refrigerator. Dissolve the gelatine, pour in the milk and dissolve the cocoa in it. Place in the refrigerator until the mixture begins to gel slightly. In the meantime, whip the cream until stiff.
- Beat the chocolate cream vigorously with the hand mixer, gradually pouring in the cocoa milk. This should result in a loose, soft and voluminous cream. Now lift the cream underneath and pour the mixture into the cake ring on the pre-cooled base. Min. Let it set in the refrigerator for 2-3 hours.
- Then carefully peel off the cake ring with a sharp knife, remove the excess edge if necessary.
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