For the crust you need:

– 6 eggs
– 120 g of granulated sugar
– 150 g of butter
– a pinch of salt
– 300 g of cooking chocolate
– 1 teaspoon of vanilla flavoring

Cream with dark chocolate:

– 200 g dark chocolate (200 g milk chocolate is used in the original recipe)
– 500 ml sweet cream
– 1/2 powdered gelatin

White chocolate cream:

– 200 g of white chocolate for cooking
– 500 ml of sweet cream
– 1/2 gelatin powder


– Fresh or frozen berries
– chocolate balls
– 100 g of melted white chocolate

Baking mold:

– diameter 28 cm with a hoop


Line the bottom and edges of the mold with baking paper. Heat the oven to 160 degrees.

Preparation of the crust:

Melt the butter and chocolate in steam, leave to cool a little before further use. Separate the whites from the yolks.

Beat egg whites with a pinch of salt until stiff. Beat egg yolks with sugar into a foamy mass, add melted chocolate with butter and vanilla flavoring.

Mix lightly and add egg white snow, mix gently with a spatula (without using a mixer at this stage), combine everything and pour into a mold that is already prepared for baking.

Place a container with water on the bottom of the oven, place the mold with the prepared biscuit mixture on the rack above, bake for 35-40 minutes.

Use a toothpick to check whether the crust is cooked. Leave the crust to cool and only then transfer it to the tray for filling, (the advice is to return the ring covered with baking paper around the crust, that way it is easier to apply layers of filling) I applied the filling without a ring, I wanted to get a slightly different one effect.

Dark chocolate cream:

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