Ingredients
- 270 g 70% dessert chocolate
- 150 g milk
- 30 g Lauretta 50% cherry filling
- 600 g 30% cream
- 160 g Lauretta 60% cherry filling
- crisp cake base
- crumbled brownie
- Ascanio mirror glaze chocolate flavored
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Preparation
Pour the hot milk over the dessert chocolate, add the Lauretta cherry 50% filling and mix thoroughly with a whisk or blender.
Lightly whip the cream. Fold gently into the chocolate mixture and fill to ½ the height of the one-portion cake pan. Put Lauretta cherry 60% filling in the center of each portion.
Fill the pan completely with the chocolate and cream mixture. Freeze.
Remove the cake from the pan and glaze with Ascanio mirror glaze chocolate flavored. Place on top of the shortbread cookies and decorate with crumbled brownie.
