1 cup of biscuit crust
1 tablespoon of unsalted gelatin
1/2 cup of sugar
1/2 teaspoon of salt
1 1/3 cups of water
60 grams of bitter chocolate, cut into pieces
3 eggs
1 tablespoon of vanilla
1/2 cup of sugar
1/2 cup of heavy cream
1 cup of biscuit crust
1 tablespoon of unsalted gelatin
1/2 cup of sugar
1/2 teaspoon of salt
1 1/3 cups of water
60 grams of bitter chocolate, cut into pieces
3 eggs
1 tablespoon of vanilla
1/2 cup of sugar
1/2 cup of heavy cream
Prepare the cake crust
Bake and let it cool
In a saucepan combine gelatin, sugar, salt, water, and chocolate
Cook over medium heat, stirring constantly, until the chocolate melts
Remove from heat
Beat the egg yolks and gradually add the chocolate mixture
Return to the saucepan and cook over medium heat, stirring until it thickens slightly
Remove from heat and place in a bowl with ice and water (or refrigerate), stirring occasionally until it thickens slightly more
Add vanilla
Beat the egg whites until stiff
Gradually add 1/2 cup of sugar, beating constantly until it reaches meringue stage
Beat heavy cream until whipped
Add to chocolate mixture
Carefully fold all into a prepared cake crust
Finally, refrigerate for several hours until firm
