People who eat chocolate cake every morning work great and not to mention they feel happy :) so why not indulge yourself as often as you can & fill your body and mind with energy and positive thoughts...our chocolate cake provokes those nice thoughts, right?

Base

250g Digestive biscuits

125g butter

The ground biscuits are mixed with melted butter and pressed into the bottom of a mould with a radius of 24 cm.

Bake for 5 minutes at 180 ° C & cool

Chocolate ganache

300g cooking chocolate (dark chocolate min. 40% cocoa)

350g sweet top

A pinch of salt

Break the chocolate into pieces and add a pinch of salt. Heat the cream until it boils and 1/3

pour over the chocolate. Leave for 1 minute until the chocolate melts & stir.

Pour 1/3 of the cream & stir.

Pour the rest of the top over the chocolate and mix to get a smooth mixture.

Pour the chocolate cream over the biscuit base and cool altogether.

Forest fruit jellies (or strawberries, raspberries ...)

350g of the fruit of your choice

100g of sugar

Three sheets of gelatin

Two tablespoons of lemon juice

Soak the gelatin in cold water.

350g of the fruit of your choice mixed to get a liquid puree. If you use frozen fruit, put it on fire to release the liquid and soften and then mix to get a puree.

Heat such puree over low heat with 100g of sugar and two tablespoons of lemon juice.

In the heat, add three sheets of soaked gelatin and stir to dissolve.

Pour the puree into a cake ring with a radius of 16 cm, and freeze. (If you don't have a 16cm hoop, you want it can simply be poured over the chocolate cream and thus cool).

Mascarpone cream

300g mascarpone cheese

300g Nutella

Two sheets of gelatin

150g sweet top

50g coarsely chopped hazelnuts

Soak the gelatin in cold water.

Mix the mascarpone with Nutella to get a homogeneous mixture.

Whip the sweet cream until soft (soft tops), then separate a little (approx. two tablespoons) and heat on

light fire.  Add soaked gelatin to the heated top to melt. Add the gelatin cream to the mascarpone cheese and Nutella mixture, mix, and then lightly mix the rest of the beaten top with the hazelnuts.

 

Place the frozen fruit iron on a base of biscuits and chocolate ganache and lightly press it to pair it with chocolate cream. Spread mascarpone and Nutella cream over the jelly and cool altogether.

And enjoy every bite!

From MM with love!