Directions
Today is a special day for me so I have prepared a cake for a special person 🙂 It takes some time and a little effort but every bite is super delicious
Crust
200 g lady fingers
80 g melted butter
Dark chocolate layer
200 g good quality dark chocolate, min 60 % cacao
300 ml whipping cream
5 g gelatine
Milk chocolate layer
250 g good quality milk chocolate
250 ml whipping cream
5 g gelatine
White chocolate layer
300 g good quality white chocolate
200 ml whipping cream
5 g gelatine
Topping
Chocolate
Candies
Crush the lady fingers in the food processor and add melted butter.
Press the mixture into the bottom of your springform pan and refrigerate at least 15 minutes to firm.
Dark chocolate layer
Bring the cream to boil. Take off the heat and add the chopped chocolate and leave it still for 4-5 minutes.
After 5 minutes mix it gently to incorporate all the chocolate pieces, then add the dissolved gelatine and mix very well.
Pour the dark chocolate mix over the crust and freeze for about 20-30 minutes to set.
Repeat the same steps for the milk and white chocolate layers.
Refrigerate the cake for at least 2-3 hours to set. Serve topped with candies or choco bars.
Enjoy!
