- chocolate bars (100 g each) - 2 pieces
- packing ready biscuit cakes - 1 Piece
- 30% cream - 0.5 liters
- of powdered sugar - 150 Grams
- fat cottage cheese or curd mass - 300 Grams
- chopped mindalya or other nuts - 70 Grams
- pistachios - 50 grams
- sugar powder and cocoa for decoration - 1 part
- Vanillin - 1 Part
One plate of chocolate is rubbed on a large grater, the other is melted with 100 ml of cream on a water bath or in a microwave. In cottage cheese we add vanillin and nuts. Whisk the remaining cream with sugar powder and add to the cottage cheese. Divide the resulting cream into two parts. In one we mix the grated chocolate, the other - melted in a water bath. We stretch the bowl from the inside with food film, cut the sponge cake strips, 1/3 postpone, and lay the rest of the bottom and the sides of the bowl. Then fill the dome with a light cream, put the dark on top and cover the cake with the remaining biscuit strips. We put the cake in the freezer for the night. Before serving, turn the bowl to a dish, remove the film and sprinkle the top of the cake with powdered sugar and cocoa.
Servings: 16