Blueberry chocolate box cake

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
4 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 12
  • 250 g frozen blueberries
  • 150 g Butter wafers
  • 8 sheets Gelatine
  • 250 g Ricotta cheese
  • 250 g Whole milk yoghurt
  • 75 g Sugar
  • 400 g Whipped cream
  • 150 g Dark chocolate
  • 25 g Coconut oil
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Place the blueberries in a bowl and allow to thaw. Rinse a box mould (11 x 25 cm; 1.25 litre capacity) with water and cover with foil. Cut 8 butter wafers to size and line the bottom of the mould with them.

  2. 2

    Coarsely crumble remaining wafers and sections.

  3. 3

    Soak gelatine in cold water. Mix ricotta, yoghurt and sugar. Whip 250 g cream until stiff. Dissolve the gelatine, stir in 5 tbsp. ricotta yoghurt, stir into the remaining ricotta yoghurt. Carefully fold in the cream.

  4. 4

    Drain blueberries well and stir into the cream with cookie crumbs, except for something to decorate. Pour into the mould and chill for at least 1 hour.

  5. 5

    Chop the chocolate and coconut fat. Heat 150 g cream in a small pot. Melt chocolate and coconut oil in it. Let cool down for about 15 minutes. Pour on the cream and smooth it down. Put the cake in a cool place for another 1-2 hours.

  6. 6

    Carefully lift the cake out of the mould, remove the foil and decorate with the remaining cookie crumbs.

Nutrition Facts

KCAL
340 kcal
CARBS
24 g
FATS
24 g
PROTEINS
7 g