- unsalted butter - 1/4 Cups (filling)
- bitter chocolate - 60 grams (filling)
- cocoa powder - 1/3 Glass (filling)
- sugar - 1 Glass (filling)
- fat cream - 1/4 Glass (filling)
- milk - 1/4 Glass (filling)
- chocolate sandwiches - 18 pieces (crust)
- melted butter - 2 Art. spoons (crust)
- fatty cream - 1 glass (cream)
- sugar - 2 items. spoons (cream)
- vanilla extract - 1 teaspoon (cream)
- cream ice cream - 1 To taste
1. Make the stuffing. Melt the chopped chocolate and butter in a saucepan over low heat, stirring constantly, until completely dissolved. Beat with cocoa until completely dissolved. Add sugar and mix well. Cook over low heat for 20 minutes, stirring to prevent burning. Add the cream and milk, shake well. Cook over low heat for an hour, stirring occasionally. Cool slightly. 2. Preheat the oven to 175 degrees. Lightly oil the pie shape, set aside. Grind crackers in a food processor. Pour in the melted butter and mix again until the mixture looks like wet sand. 3. Put the mass in the prepared form. Bake for 12-15 minutes. Allow to cool completely. 4. Make the cream. Whip the cream and sugar with a mixer. Add the vanilla extract and beat until thick. Fill the crust cake with 3/4 cups of chocolate filling and put in the refrigerator for 30 minutes. 5. Fill the cooled pie with softened ice cream and freeze for 20-30 minutes. 6. Decorate with whipped cream on top and refrigerate for at least 2 hours.
Servings: 8-10