Chocolate cake with cheese and raspberries.
Chocolate cake with cheese and raspberries, ingredients:
For the crust:
- 300 g of ground biscuit (plasma)
- 3 spoons of Nesquik
- 125 g of butter/margarine
- 100 ml milk
For the chocolate filling:
- 250 g of whipped cream
- 250 ml milk
- 150 g of sugar
- 450 gr ella cheese (with 0% mm)
- 100 g of cooking chocolate
- 4 spoons of milk
- 1 bag of gelatin
- 50 ml of water
For the raspberry filling:
- 250 g of raspberries
- 200 ml of water
- 2 spoons of sugar
- 1 spoons of density
Chocolate cake with cheese and raspberries, preparation:
- Beat butter/margarine, add ground biscuits, nesquik and milk and mix. Place in a pan with a ring (26 cm).
- Beat the whipped cream with milk in one bowl with a mixer, and the cheese with sugar in another. Mix the two masses.
- Melt the chocolate with milk and cool.
- Pour gelatin into a pot, add water, leave for ten minutes. Then heat, but not to boil, just to melt. Cool down.
- Pour the chocolate and gelatin into the cheese filling, mix.
- Spread the chocolate filling over the crust. Place in the refrigerator to cool and harden.
- Remove the hoop.
- Put raspberries in a pan, pour water, add sugar, mix and cook for about 5 minutes at a moderate temperature.
- Stir the mixture with a little water and pour into the raspberries. Stir to thicken. Cool down.
- Spread the raspberry filling over the chocolate filling.
- Put it back in the fridge for a while. Cut and serve.
- Enjoy the taste!
Jelena Nikolić
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