For the Base
- 150gr biscuits with cacao
- 75gr butter
For the Stuffing
- 320gr (4x80gr) Elit bitter chocolate
- 1 package (200ml) cream
- 400gr mild cream cheese
- 1 water glass condensed yoghurt
- 1 water glass sugar
- 3 eggs
- 1 package vanilla
For the Top
- 100gr Elit bitter chocolate
- 1 package cream
- 1 tea spoon butter
To prepare the cake base, crush the biscuits until they get as small as flour. Melt the butter and pour it onto the biscuits, mixing until they feel smooth. Spread this dough in a cake mold or tray with your hands. Put the cake mold into the fridge.
For the stuffing: Put Elit bitter chocolate and cream in a pot and warm them up until they melt, stirring continuously. After the mixture gets smooth, take it off the stove until it gets cool.
In another bowl, mix the mild cream cheese, condensed yoghurt, sugar and vanilla together. Break the eggs one by one and mix for 20-30 seconds after each egg. Finally, pour the melted chocolate into this mixture and stir them well.
Take the cake base out of the fridge and pour the stuffing. Put it into the preheated oven (180C) and cook for 50-55 minutes. When you turn off the oven, it may still feel soft; however, it will get stiffer as it gets cooler.
For the top: In a small pot, put the chocolate, cream and butter; cook them until the chocolate melts. Take it off the stove, stir occasionally until it gets cooler. After getting cool, pour the mixture (ganache) onto the cake and leave the cake in the fridge at least for 4 hours. You can put different nuts to ornate your cake.