Laura Mariano
Ingredients
{for crust}
- 200 g (7 oz) chocolate or vanilla cookies
- 90 g (6.5 tbsp.) unsalted butter
- 2 tbsp. sweet condensed milk
{for filling}
- 500 g (17 oz) mascarpone cheese (at room temperature)
- 1 can sweet condensed milk (at room temperature)
- 200 ml (3/4 cup) heavy cream
- 150 g (5 oz) semi-sweet chocolate
- 1 1/2 tbsp. unflavored gelatin
- 4 tbsp. cold water
{for chocolate layer}
- 250 ml (1 cup) heavy cream
- 200-220 g (7-8 oz) semi-sweet chocolate
Instruction
1. Cake crust: Crumble the cookies. You can use either a food processor or put cookies in a plastic bag and crush them with a meat mallet.
2. Melt butter in a microwave and pour over the cookie crumbs along with the condensed milk. Mix well.
3. Lay down a sheet of parchment paper on the bottom of a springform pan, add cookie crumbs and press it well to the bottom.
4. Leave the crust in a refrigerator while preparing the filling.
5. Filling: Mix gelatin with cold water, leave it to swell. Melt chocolate in a microwave (just don’t overheat) and leave to cool down a bit. Whip the cream until stiff. Dissolve gelatin in a microwave (I only needed ~10-15 seconds, just follow the heating time very carefully so that the gelatin does not overheat).
6. Mix mascarpone cheese with the remaining condensed milk using an electric mixer, add chocolate. Pour melted gelatin in a thin stream, stirring constantly. Then slowly add whipped cream.
7. Pour filling on the crust, smooth the surface and leave in the refrigerator to set (~2 h).
8. Chocolate layer: Put chocolate in a bowl. Pour heavy cream into a small pot, heat over medium heat until just beginning to boil, and pour over the chocolate. Leave for 5 minutes and then stir (stir until the chocolate melts).
9. Leave it to cool down a bit and then pour over the cake.
10. When the chocolate layer hardens, you can decorate your cake as you wish. I used chocolate dragee balls. So yum!!!
