Cake Crumbs
1 1/2 package of biscuit crumbs
4 tablespoons of cocoa powder
150g unsalted butter, melted
Filling
1 can of condensed milk
1 can of heavy cream
6 1/2 tablespoons of cocoa powder
4 tablespoons of liqueur
1/2 package of unflavored gelatin
Milk to dissolve the gelatin
Coating
500ml fresh whipped cream
3 tablespoons of sugar
1 tablespoon of vanilla extract
Chocolate shavings to taste
Accessory
A 25cm removable tart pan
Cake Crumbs
1 1/2 package of biscuit crumbs
4 tablespoons of cocoa powder
150g unsalted butter, melted
Filling
1 can of condensed milk
1 can of heavy cream
6 1/2 tablespoons of cocoa powder
4 tablespoons of liqueur
1/2 package of unflavored gelatin
Milk to dissolve the gelatin
Coating
500ml fresh whipped cream
3 tablespoons of sugar
1 tablespoon of vanilla extract
Chocolate shavings to taste
Accessory
A 25cm removable tart pan
Cake Crumbs
Mash the biscuit crumbs with your hands and mix in a food processor until it forms a fine crumb
Add the cocoa powder, melted butter, and mix until well combined
Mix everything together with your hands until uniform
Distribute the mixture into the tart pan, leaving a 3cm border
Filling
In a saucepan, cook the condensed milk over low heat for about 45 minutes or until it thickens
Let it cool and mix with the heavy cream, cocoa powder, and liqueur
Blend everything in a blender until smooth
Dissolve the gelatin in cold milk and microwave to dissolve
Add to the mixture and blend until well combined
Spread the filling over the cake base and refrigerate for an hour or until it reaches the consistency of mousse. Reserve
Coating
In a blender, whip the heavy cream with sugar and vanilla extract until it forms whipped cream
Distribute over the cake and decorate with chocolate shavings
Serve.
