- For a base:
- – 250 gr. crushed into a crumb of butter biscuits;
- – 2 tablespoons of cocoa;
- – 2 tablespoons of sugar;
- – 50 gr . butter.
- For filling:
- – 450 gr. curd cheese;
- – 100 gr. sugar;
- – 1.5 teaspoons vanilla extract;
- – 240 ml sour cream;
- – 2 large eggs.
- For chocolate peas:
- – 60 gr. of bitter chocolate.
Preheat the oven to 150C. Plug shape with a diameter of 20 cm lubricated with oil and cover with baking paper.
In a small bowl mix crushed biscuits, cocoa and sugar. Pour them with melted butter.
Stir thoroughly until smooth, put it into a form and put it.
Curd cheese beat to air cream, gradually pour sugar and keep whipping.
One at a time we beat eggs into the cream. Last of all, we add vanilla extract and sour cream and once again beat the cream. 120 ml of finished cream put into other dishes!
Chocolate melted on a water bath and mixed with 120 ml of cream.
Pour the cream into the shape and spread it evenly. With the help of a cooking syringe or package, decorate the cake with chocolate peas.
Bake cake for an hour, turn off the oven, then a little bit open the door and leave the cake for another 1 hour.
Cooled cake additionally refrigerate in the fridge for 12 hours.