The cream biscuits are crushed finely, ensuring that the final texture will be smooth and even. It is important to choose quality biscuits that will add a pleasant taste to our dessert. The chocolate is melted together with the milk, making sure to stir constantly to prevent sticking. If we notice that the chocolate is not melting enough, we can add 1-2 tablespoons of additional milk so that the mixture is homogeneous and fluid. After the chocolate has completely melted, we let it cool slightly before pouring it over the biscuits. We mix well, ensuring that every crumb of biscuit is evenly covered with chocolate.
Then, we take a cake mold and line it with plastic wrap on the inside, including the walls, to facilitate the removal of the dessert once it has cooled. We pour the biscuit mixture into the mold and, using a spoon, press and cut the biscuits well, creating a compact base. This will cool in the refrigerator to harden, while we take care of the filling.
In a bowl, the cream cheese is well mixed with the powdered vanilla sugar, resulting in a creamy and sweet composition. We gradually add the mint liqueur and chocolate shavings, thus enriching the flavor of the cream. We prepare the gelatin according to the instructions on the packet, making sure to dissolve it completely. In a small pot, the gelatin is gently heated over the fire until the granules dissolve, then poured over the cream cheese, stirring continuously. The last step is to whip the cream well, then carefully fold it into the cream cheese, mixing gently to maintain the airiness.
After removing the mold from the refrigerator, we pour the cream cheese filling over the biscuit base, leveling the surface well. We place the mold back in the cold to allow the filling to set. In the meantime, we prepare the cherry jam, which we put on the heat together with 3 tablespoons of water, letting it come to a boil for 2-3 minutes. The cornstarch is dissolved in a small amount of water and poured over the cherry jam, stirring constantly until it begins to thicken. After achieving the desired consistency, we take it off the heat and let it cool.
The jam is carefully poured over the cream filling and leveled, and then the dessert is put back in the cold to set completely. Once the cooling time has passed, we remove the cake onto a plate, using the plastic wrap to easily detach it. Now the dessert is ready to be served! Make sure to cut generous portions and enjoy every bite. Bon appétit!
Then, we take a cake mold and line it with plastic wrap on the inside, including the walls, to facilitate the removal of the dessert once it has cooled. We pour the biscuit mixture into the mold and, using a spoon, press and cut the biscuits well, creating a compact base. This will cool in the refrigerator to harden, while we take care of the filling.
In a bowl, the cream cheese is well mixed with the powdered vanilla sugar, resulting in a creamy and sweet composition. We gradually add the mint liqueur and chocolate shavings, thus enriching the flavor of the cream. We prepare the gelatin according to the instructions on the packet, making sure to dissolve it completely. In a small pot, the gelatin is gently heated over the fire until the granules dissolve, then poured over the cream cheese, stirring continuously. The last step is to whip the cream well, then carefully fold it into the cream cheese, mixing gently to maintain the airiness.
After removing the mold from the refrigerator, we pour the cream cheese filling over the biscuit base, leveling the surface well. We place the mold back in the cold to allow the filling to set. In the meantime, we prepare the cherry jam, which we put on the heat together with 3 tablespoons of water, letting it come to a boil for 2-3 minutes. The cornstarch is dissolved in a small amount of water and poured over the cherry jam, stirring constantly until it begins to thicken. After achieving the desired consistency, we take it off the heat and let it cool.
The jam is carefully poured over the cream filling and leveled, and then the dessert is put back in the cold to set completely. Once the cooling time has passed, we remove the cake onto a plate, using the plastic wrap to easily detach it. Now the dessert is ready to be served! Make sure to cut generous portions and enjoy every bite. Bon appétit!
Ingredients
150 g cream biscuits, 50 g dark chocolate, 3 tbsp milk, 400 g cream cheese, 60 g powdered vanilla sugar, 1 tbsp mint liqueur, 2 tbsp grated dark chocolate, 200 ml whipped cream, 1 packet gelatin, cherry jam, 2-3 tbsp water, 1 tbsp cornstarch.