The recipe is a creation of cookbook author and food stylist Antonia Kati.
This recipe is quite easy to prepare and will excite young and old alike !
Find the recipe as first published here.
- 400 g Caprice
- 80 g melted chocolate couverture (for the base)
- 10 g chocolate couverture for decoration (shavings)
Ingredients for chocolate cream
- 250 g chocolate couverture
- 400 ml whipping cream
Ingredients for the whipped cream
- 250 ml whipping cream
- 125 g powdered sugar
- cake bake form with removable bottom or a hoop diameter 20cm–22cm. and height 7.5cm
- pot and bowl for bain marie
First, you get a mold with a removable bottom or a hoop with a diameter of 20cm – 22cm. and height 7.5cm.
Then, crumble the remaining Caprice and mix them with the melted chocolate. Spread the mixture on the bottom of the pan and leave it for a while in the fridge to stabilize the base with the chocolate.
For the chocolate cream
Melt the couverture in a bain marie.
Then, beat the cream into a fluffy whipped cream and mix it with the melted couverture, stirring with a spatula.
Put the cream in the mold and flatten its surface with a spatula.
Put the mold back in the fridge and leave it for at least 1 hour until it stabilizes.
Whip the cream together with the powdered sugar into a fluffy whipped cream and spread it on the pan over the chocolate cream.
Finally, decorate with a couverture shavings and leave it in the fridge to freeze well.
Leave for a few minutes out of the fridge, cut into triangular pieces and serve.