CHOCOLATE TEMPTATION – HAPPY BIRTHDAY TO ME!

I thought of giving myself a birthday present buuuuun ….. after studying several cakes, he won! It’s summer because it’s cold, it’s fast and it contains everything I like: cream, chocolate, strawberries, biscuits, nutella and cheese! I made it in a cake tray because it works better, but it can also be made in a round cake shape with detachable edges. Happy birthday to me and come to a slice of good cake to lick your fingers!

CHOCOLATE TEMPTATION – HAPPY BIRTHDAY TO ME!

 

Ingredients:

First layer:
  • 250 g digestive or cereal biscuits
  • 250 g nutella or hazelnut cream
  • 500 g strawberries
Second layer:
  • 250 ml liquid cream 30% fat
  • 250 g quark cheese 40% fat
  • 2 tablespoons caster sugar
  • 2 sachets of vanilla sugar
  • 2 tablespoons cocoa
  • 1 sachet of gelatin
Third layer :
  • 250 ml liquid cream 30% fat
  • 200 g dark chocolate with min. 60% cocoa
  • 2 tablespoons caster sugar
  • 30 g white chocolate

Method of preparation:  

Wallpaper the tray in which we will assemble the cake with a food foil.
Crush the biscuits so that the larger pieces remain, then mix with nutella or hazelnut cream. Place the composition in the pan and level with a spoon, then refrigerate.
CHOCOLATE TEMPTATION – HAPPY BIRTHDAY TO ME!
Strawberries are cleaned of tails and washed, then allowed to drain on an absorbent napkin. Put the gelatin to hydrate with 4-6 tablespoons of water for 10 minutes, then heat over low heat until dissolved, then leave to cool.
CHOCOLATE TEMPTATION – HAPPY BIRTHDAY TO ME!
Mix the whipped cream at maximum speed and when it starts to harden, add the sugar and vanilla sugar, then the cocoa and cheese, reducing the speed to a minimum until everything is incorporated.
CHOCOLATE TEMPTATION – HAPPY BIRTHDAY TO ME!
Place the strawberries next to each other in two rows, over the cookie sheet. Pour the cream on top, taking care to fill the space between the strawberries well, then level it on top and put it in the fridge.
CHOCOLATE TEMPTATION – HAPPY BIRTHDAY TO ME!
For the last layer, heat the whipped cream together with the sugar to the boiling point. Add the broken chocolate pieces and mix with a whisk until smooth. Allow to cool for 10 minutes, stirring occasionally.
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Pour the last layer into the tray and garnish with white chocolate on top. I had chocolate balls, but you can melt the white chocolate and decorate it according to your imagination.
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Refrigerate, ideally 4-5 hours, to coat all layers well. Cut with a sharp knife or a serrated knife, as much as possible with a strawberry section because it works better.
CHOCOLATE TEMPTATION &#8211; HAPPY BIRTHDAY TO ME!
Good appetite!
CHOCOLATE TEMPTATION &#8211; HAPPY BIRTHDAY TO ME!
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