To prepare this delicious chocolate and peach cake, we start by organizing the necessary ingredients and utensils. The biscuits we will use for the base are essential, so we choose a preferred variety, such as digestive biscuits or cocoa ones. We put them in a sturdy bag and crush them well with a rolling pin or with the help of a weight until we obtain a fine powder. This step will give our layers a crunchy texture and an intense flavor.
After we have obtained the crushed biscuits, we melt the butter over low heat, being careful not to let it boil. Once melted, we mix it with the crushed biscuits until we obtain a homogeneous composition, similar to wet sand. This mixture will form the base of the cake, so we turn our attention to the round baking pan with removable walls, which we line with baking paper on the edges. If we want a taller cake, we make sure the paper is higher than the edges of the pan.
Using plastic wrap, we cover the bottom of the pan and let the edges of the wrap extend over the wall to facilitate removing the cake after it has cooled. Now, we pour the mixture of biscuits and butter into the pan, pressing down well with our palm to form an even layer. If you prefer a thicker base, add more biscuits and butter; otherwise, reduce the quantities.
Now we move on to preparing the delicious cream (mousse). We melt the chocolate over a double boiler, being careful not to burn it. In a separate bowl, we beat the cream cheese with the sugar for a minute, then add the melted chocolate and orange zest. We mix well to integrate the flavors. In another container, we heat the orange juice, add the gelatin, and stir until completely dissolved, after which we pour this mixture over the cheese composition.
The next step is to whip the liquid cream, which we can buy pre-whipped or make ourselves. Once the cream is firm, we fold it into the cream cheese mixture, adding the beaten egg whites, mixing gently from top to bottom to maintain the airiness of the composition. Once we have obtained a smooth and fluffy cream, we carefully pour it over the biscuit base, leveling the surface.
To decorate the cake, we wash the peaches and slice them thinly, arranging them nicely on the chocolate cream. Then, we prepare the topping from orange juice, to which we add sugar and heat until dissolved. We mix the gelatin into the warm juice, stirring continuously until completely melted, then let it cool. Once cooled, we pour the orange mixture over the cake and put everything in the fridge to set. This chocolate and peach cake will surely become the star of any meal!
After we have obtained the crushed biscuits, we melt the butter over low heat, being careful not to let it boil. Once melted, we mix it with the crushed biscuits until we obtain a homogeneous composition, similar to wet sand. This mixture will form the base of the cake, so we turn our attention to the round baking pan with removable walls, which we line with baking paper on the edges. If we want a taller cake, we make sure the paper is higher than the edges of the pan.
Using plastic wrap, we cover the bottom of the pan and let the edges of the wrap extend over the wall to facilitate removing the cake after it has cooled. Now, we pour the mixture of biscuits and butter into the pan, pressing down well with our palm to form an even layer. If you prefer a thicker base, add more biscuits and butter; otherwise, reduce the quantities.
Now we move on to preparing the delicious cream (mousse). We melt the chocolate over a double boiler, being careful not to burn it. In a separate bowl, we beat the cream cheese with the sugar for a minute, then add the melted chocolate and orange zest. We mix well to integrate the flavors. In another container, we heat the orange juice, add the gelatin, and stir until completely dissolved, after which we pour this mixture over the cheese composition.
The next step is to whip the liquid cream, which we can buy pre-whipped or make ourselves. Once the cream is firm, we fold it into the cream cheese mixture, adding the beaten egg whites, mixing gently from top to bottom to maintain the airiness of the composition. Once we have obtained a smooth and fluffy cream, we carefully pour it over the biscuit base, leveling the surface.
To decorate the cake, we wash the peaches and slice them thinly, arranging them nicely on the chocolate cream. Then, we prepare the topping from orange juice, to which we add sugar and heat until dissolved. We mix the gelatin into the warm juice, stirring continuously until completely melted, then let it cool. Once cooled, we pour the orange mixture over the cake and put everything in the fridge to set. This chocolate and peach cake will surely become the star of any meal!
Ingredients
Base: 600 g of finely crushed biscuits (more or less) 150-200 g of melted butter Mousse: 150 g of white chocolate 150 g of cream cheese 60 g of powdered sugar 80 ml of orange juice (freshly squeezed) 3 teaspoons of powdered gelatin 300 ml of whipped cream (I sometimes buy ready-made whipped cream and add a bit more than the recipe states) 2 egg whites beaten well grated orange peel (optional) Topping: 125 ml of freshly squeezed orange juice 1-2 tablespoons of sugar 3/4-1 teaspoon of gelatin 1 large peach