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2 chocolate cake

Step-by-step preparation

With the help of a pestle we crush the cookies together with the nuts. We mix with the butter (at room temperature). // We place the heart-shaped mold on the base and store it in the refrigerator..
We hydrate the gelatin sheets in water. // In a saucepan we heat 200 ml of milk (reserve 50 ml) together with the whipping cream. // Remove from the heat and add the dark chocolate. We mix well until it is well dissolved. // Separately, we heat the remaining 50 ml of milk and add the well-drained gelatin sheets. We mix well. // We add the gelatin mixture to the chocolate mixture and mix everything very well. // Let the mixture cool a little and add it on top of the layer of cookies. // Let it cool for a few minutes and store in the refrigerator for 2-3 hours.
We hydrate the gelatin sheets in water. // In a saucepan we heat 200 ml of milk (reserve 50 ml) together with the whipping cream. // Remove from the heat and add the milk chocolate. We mix well until it is well dissolved. // Separately, we heat the remaining 50 ml of milk and add the well-drained gelatin sheets. We mix well. // We add the gelatin mixture to the milk chocolate mixture and mix everything very well. // Let the mixture cool a little and add it on top of the dark chocolate layer (which we recovered from the refrigerator). // Let it cool for a few minutes and store in the refrigerator for 2-3 hours.
We retrieve the cake from the refrigerator and very carefully unmold it. // We decorate the cake with some raspberries on top, a touch of sprinkled icing sugar and finally with some fresh mint leaves.

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