A great summer cake, easy to make and even easier to eat, a real kinder ice cream flavor, joy for both young and old. I even think about making it for my son's birthday - it's so good.
The preparation is not complicated, it is even fun, at least I enjoyed it when I layered the cream, and it took me about 40 minutes to prepare it. You can use 24 cm round mold or in that size long rectangular bread mold.
Ingredients:
Base
►150g biscuits
►100 g melted butter
►70 g sugar
►100 g melted cooking chocolate
►100 ml cold milk
Ganache
►100 g chocolate
►1 tbs cocoa
►200 ml whipping cream
Cream
►600 ml whipping cream
►300 g sweetened condensed milk
►1 tbs vanilla extract for the white cream
►100 g melted cooking chocolate + 1 tbs cocoa powder for the chocolate cream
Preparation:
- First, make the base. Ground the biscuits in a food processor, add the sugar and cold milk. Mix.
- Then add melted chocolate and melted butter (you can melt them together in a regular coffee pot). Mix well and spread the mixture into a round or oblong mold lined with nylon foil. Put in the fridge.
- For the cream, beat whipping cream with a mixer until nicely foamy and add the condensed milk, continue mixing until you get a nice cream.
- Divide into 2 parts, in one part, add the vanilla extract and mix, and in the other the melted chocolate and cocoa and mix with the mixer.
- For the ganache, heat the whipping cream and add the chocolate, mix well and strain through a strainer. Set aside.
- Take the base out from the fridge. With the help of a spoon, put first 1 tbs from one filling, then from the other, pour some ganache in between the creams.
- Continue until the creams and the ganache are finished.
- Put in the freezer to freeze nicely for a few hours.
- Then, take the cake out of the mold, remove the nylon foil. The cake is ready for consumption. It can be stored in the freezer or in the refrigerator.
