INGREDIENTS:
For the base:
● 200g. cookies
● 1 tbsp. spoon of cocoa
● 50g. softened butter
● 3-4 Art. spoons of milk
● 200g. cookies
● 1 tbsp. spoon of cocoa
● 50g. softened butter
● 3-4 Art. spoons of milk
For the chocolate souffle
● 100g. chocolate
● 300g. paste cheese at room temperature
● 1 cup powdered sugar
● 1 package (10 oz.) Vanilla sugar
● 1 tbsp. spoon of instant gelatin
● 200 ml. cream 33%
● 50 ml. chocolate or any other liqueur (optional)
PREPARATION:
1. The bottom of the split mold 19 cm. To lay a circle of parchment, bumpers grease with butter, crushed cookies, add butter and cocoa mix, add milk as needed, should get plenty of holding shape.
2. Cooked weight to put on the bottom of the mold, compacted, put in the refrigerator.
3. Melt chocolate in a water bath, add powdered sugar, vanilla sugar and cheese, good all beat with a mixer, whip the cream separately.
4. Gelatin dissolved in a small amount of hot water (approximately 3.4 v. A spoon), pour a thin stream into curd mass mixer and mix well, then add the cream and alcohol still whip time, put in a cream form, put into the refrigerator overnight .
5. The next day, go on a knife edge shape, remove the rim, finished cake can be sprinkled with cocoa, decorate with grated chocolate or fresh berries.