Ingredients:
For the cake base:
220 g cocoa butter biscuits
50 g butter
120 ml peach juice
30 g powder for making hot chocolate
For the white cream:
300 g mascarpone
50 g icing sugar
250 ml whipped cream
For the brown cream:
220 ml Sahne
300 g Mascarpone
150 g Nutella
For the chocolate glaze:
150 g chocolate
150 ml whipped cream
Preparation:
I made the cake in a springform pan with a diameter of 24 cm.
1. Finely chop the cocoa butter biscuits in a blender, add the hot chocolate powder and add melted butter and peach juice in portions and alternately (alternatively you can use multivitamin or apricot juice).
2. Then use your fingers to press the mixture into a 24 cm diameter baking pan lined with baking paper and place in the fridge.
3. Then melt the Nutella in a water bath and remove it from the water bath, stir in the mascarpone and then carefully fold in the stiffly whipped cream.
4. Mix the mascarpone with the powdered sugar and plant-based cream (I use plant-based cream because it makes the cream nice and firm) until smooth.
5. Now for the icing, heat the cream (do not boil!) and remove from the heat. Add the chocolate broken into pieces and stir to melt. Spread the white cream on the cake base, spread the Nutella cream on top and finally cover with the chocolate icing. Allow to set and serve.
Bon appetit.