Chocolate cream multilayer cake

Preparation:

Prepare the base

1. Break the biscuits into large crumbs by crushing them with a rolling pin or a heavy drinking glass. Place in a bowl. Break the chocolate into pieces. Melt the butter and chocolate pieces in a pan then pour them over the biscuit crumbs and mix well. Use this mixture to line the bottom of a high-sided cake tin and level the top using the back of a tablespoon. Place in the fridge.

Prepare the first layer

1. Soak the gelatine leaves in a bowl of cold water, to soften. Heat the milk in a saucepan, but do not allow it to boil. Squeeze the gelatine leaves, add them to the milk and stir to dissolve. Take the pan off the heat and add the cream. Allow the mixture to cool, then add the chocolate drops. Pour over the biscuit base, use the back of a tablespoon to level the cream then put the tin back in the fridge.

Prepare the chocolate layer

1. Soak the gelatine leaf in a bowl of cold water. Break the chocolate into pieces then melt it in the milk over a low heat. Add the squeezed gelatine leaf and stir to dissolve. Take the pan off the heat and add the cream. Leave to cool. Pour this mixture very carefully into the cake tin after first making sure that the first layer has set firm (about one and a half hours). Replace in the fridge.

Top layer

1. Follow the method for the first layer. Before pouring the cooled mixture into the tin, make sure the second layer has set firm. Chill in the fridge until set firm. Cut the cake into slices and decorate each slice with either a mint leaf, a tiny bunch of redcurrants or a few raspberries, according to taste, or first coat the bottom of each plate with a thin layer of raspberry coulis.

– Chiara Censori, Italy