1 tablespoon cocoa
50 gr. butter, softened
3-4 tablespoons milk
For chocolate souffle
100 gr. chocolate
300 gr. paste-like cheese at room temperature (I took a children’s cheese “Theme”)
14 cups of powdered sugar
1 sachet (10 gr.) vanilla sugar
1 tablespoon instant gelatin
200 ml. cream 33%
50 ml chocolate or any other liqueur (optional)
1.The bottom of a split form 19 refer to lay a circle of parchment, bumpers with butter, biscuits crush, add butter and cocoa, mix, if necessary add milk, should get mass holds its shape.
2.Ready weight put on the bottom of the form, compacted, put in the refrigerator.
3.Melt the chocolate in a water bath, add the powdered sugar, vanilla sugar and the cheese, well all beat with a mixer, whip cream separately.
4.Gelatin dissolve in small amount of hot water (about 3-4 tablespoons), pour a thin stream in a cottage cheese and mix well with a mixer, then add the cream and the alcohol, mix again, pour the cream into shape, put into the refrigerator overnight.
The next day walk with a knife along the edge of the form, remove the boards, the finished cake can be sprinkled with cocoa , decorate with grated chocolate or fresh berries.