100 g butter
100 g milk chocolate
biscuits 200 g
300 g whipped cream
50 g vanilla
100 g black chocolate
First grind cookies fine, mixing with the melted butter to form a smooth paste that is the basis of our cake, place it in the springform pan about 20cm, leaving it to cool in the fridge.
After both types of melted chocolate, mix it with whipped cream and vanilla until it forms a cream, then fill the mold we had in the fridge with this cream, leaving it there for about three hours. Finally, garnish with raspberries and whipped cream.
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