This is a delicious, light and tender cake. It includes three types of chocolate at once: white, milk and dark. When preparing a cake, the key to success is high-quality cream with a high fat content.
Ingredients:
- Chocolate cookies 150 g;
- Cottage cheese 9% fat - 400 g;
- White chocolate 70 g.;
- Dark bitter chocolate 70 g;
- Milk chocolate 70 g.;
- Cream 33% fat - 250 ml;
- Whipped cream - 200 ml;
- Butter - 50 g.
- Cinnamon stick - 1 pc.;
- Edible gelatin - 15 g;
- Boiled water - 70 ml;
- Milk - 130 ml;
- Sugar powder -70 g
Preparation:
- We take chocolate chip cookies, break them into pieces, put them in a blender and grind them into small crumbs. You can also use a rolling pin to crush the cookies.
- Melt the butter in a saucepan. Pour melted butter into the crushed cookies, add a little grated cinnamon (on the tip of a knife) and mix all the ingredients well.
- We take a detachable form, line the bottom with parchment paper, lay out the cookies, level and put in the refrigerator for 25 minutes.
- Pour food gelatin with boiled water. After swelling, leave in a water bath. Stir and wait for complete dissolution, remove from the bath, cool.
- We take a bowl, lay out the cottage cheese and, using a mixer, begin to beat it, gradually adding milk and powdered sugar. We divide the mass into equal 3 parts. Take the saucepans and melt each of the selected types of chocolate separately. In each curd part, add a different type of chocolate, 1/3 of edible gelatin, mix until smooth.
- Whip heavy cream into a thick foam, add 1/3 to each chocolate-curd mass.
- We take out the form with chilled cookies from the refrigerator and collect the cake. Put the first layer of white chocolate on the cookies, then milk and bitter chocolate.
- Put the cake in the refrigerator overnight to solidify completely.
- To decorate the cake, we use icing sugar, white, milk and dark chocolate chips, whipped cream.
