Ingredients
– 100g of Maria cookies
– 50g butter, melted
– 500ml of milk
– 250ml of whipping cream
– 300g of chocolate
– 100g of sugar
– 6 sheets of neutral gelatin (or 15g of powder)
– Chocolate fideitos, chocolates, syrup, to decorate …
Lets go cook
– We put the cookies in a blender and crush well. If you don’t have a blender, you can put them in a bag and break them with a roller.
– Add the melted butter and mix well with a fork. Until it looks like a kind of wet grit
– We spread a removable cake mold with a few more drops of melted butter and with the help of a piece of paper we spread it over the entire surface of the mold. On top we place the cookie and butter mixture
– With a glass or with a spoon we are spreading the entire cookie over the entire surface of the mold in such a way that there are no free gaps. Especially around the edges. This will be the base of our cake and it must be very compact to be able to suck it up. We put in the fridge while we perform the following steps
– We prepare the filling of the chocolate cake itself. In a tall casserole we put the milk, the whipping cream, the sugar and the chocolate, which can be milk, black or even white. The one you prefere. Heat over low heat while stirring frequently. The idea is to mix all the ingredients, but not to boil. These ingredients burn very easily
– Once they are all melted we add the previously hydrated neutral gelalin – if you prefer, you can also use powdered curd – and mix well until it is well integrated
– We add this mixture on the basis of cookies that we had prepared before. It will be more compact from the cold of the refrigerator. We let it rest for 10 more minutes and then we put everything back in the fridge. We leave a minimum of 6 hours. Although it is better to leave it between 10 and 24 hours. The longer it is, the more settled the cake will remain and therefore, the richer it will be
– Finally we decorate the surface of the chocolate cake with what we prefer. With chocolate fideitos, colored, with whipped cream, with chocolate syrup…. Finally unmold and that’s it!