Airy Chocolate Slice
ready in 5 h. 40 min.
- For the filling
- 3 cups coarsley chopped Dark chocolate (70%)
- 4 Gelatin sheet
- 1 cup cream cheese
- 2 cups cream (30%)
- ¼ cup Almond liqueur
1 Bowl, 1 Wok, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Box grater, 1 Sieve, 1 Citrus juicer
Crumb the lady fingers and the Amaretti with a rolling pin. Mix with the melted butter and press the mixture onto the bottom of a 25cm|10" spring form pan with your fingers. Chill.
Soften the gelatin in plenty of cold water. Melt the chocolate pieces in a double boiler over simmering water Add the softened gelatin to the chocolate and dissolve. Continue stirring until the mixture cools slightly.
Mix in the cream cheese and almond liqueur. Beat the cream until stiff and fold it into the chocolate mixture. Place the chocolate cream filling onto the crumb crust and smooth the top. Chill for at least four hours -- for best results, overnight – in the refrigerator.
For the garnish: wash and slice the strawberries. Beat the cream until soft peaks form. Place a dollop of cream and some strawberries on each piece of torte. Dust with cocoa powder and serve.