Ingredients:
for the counter:
400 g digestive biscuits
100 g of butter
100g dark chocolate
for the cream:
300 g of cream
500 grams of mascarpone
100 g powdered sugar
1 teaspoon vanilla extract
300 g of raspberries
100g brown sugar
30 g of gelatin
For the icing:
100g dark chocolate
200 ml liquid cream
2 tablespoons oil
10 grams of gelatin
for decoration:
250 g of raspberries
mint leaves
Method of preparation :
Grind the cookies in the food processor. Add butter and melted chocolate.
We mix well, we will obtain a fairly soft composition.
Line the cake pan with parchment paper and spoon the cookie mixture into the pan. Level and refrigerate until it hardens.
Mix the mascarpone with the powdered sugar and vanilla extract.
Mix the cream until it becomes stiff.
We put the raspberries with brown sugar in a saucepan over low heat and bring to a boil once or twice, until the sugar melts and the raspberries begin to crumble slightly. I used frozen raspberries. I let it cool.
Mix the cream with the mascarpone. Prepare the gelatin according to the instructions on the package and let it cool. Mix it with the cream, then add the raspberries.
We gently mix the raspberries into the cream.
Place the cookie sheet on a plate and place the adjustable ring around it. Put the cream on it and level with a spatula. Put in the refrigerator for 30 minutes to harden the cream a little.
Melt the chocolate with the cream and oil in a bain-marie. Add the dissolved gelatin according to the instructions on the package, mix well and pour the chocolate glaze over the cake. I refrigerate overnight.
Gently remove the ring around the cake after first passing a sharp knife along the edges to detach it from the ring.
We decorate with fresh raspberries and mint leaves.
Cut the slices with a sharp knife.
