I know that everyone praises their recipes and tries to captivate readers with the cooking process. There are cakes that are simple, complex, tasty and not very tasty, but this cake is a masterpiece! Respect for whoever came up with it. If, having prepared it, you say that you did not like it, then... but this is impossible to say. Unless you're a biscuit lover. This cake doesn't have it. And another great advantage of this cake over others is that it does not need to be baked!
So, I hope I intrigued you.
To make this cake, you will need for the base:
- Chopped biscuits 200 gr.
- Butter (soft) 100 gr.
- Cocoa powder - 3-4 tablespoons
For the cream:
- Mascarpone cheese - 250 gr.
- Whipped cream 250 gr.
- Sugar powder - 25 gr.
- Cognac - 2-3 tablespoons
- Dark chocolate - 1 bar
Everything is being prepared very quickly.
Take a simple sweet cookie and use a blender to crumble it. Add butter to this crumb and mix everything. Cover the 24-26 cm diameter detachable round dish with cling film or baking paper. Tamp the dough into the bottom of the mold. Refrigerate the base while you prepare the cream.
Whip the cream and icing sugar.
Add mascarpone and continue whisking.
Mascarpone should be at room temperature, otherwise it will have to be whipped longer, which will lead to oversaturation of the filling with air and affect the consistency of the cake.
Place the chocolate bar in boiling water. Wait a few minutes until the chocolate is liquid. Pour into the cream in a thin stream.
Beat for another 1-2 minutes. Add cognac to the cream.
Put the cream on the base,
sprinkle with cocoa on top.
Refrigerate for several hours or leave overnight.
That's all! The cake is ready!
Bon Appetit everyone!!