Crispy chocolate cake with peach cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Grease the bottom and edge of a springform pan (26 cm Ø) and line with baking paper. Using a peeler, pull approx. 10 g small rolls from the chocolate. Put them in a cold place. Break the remaining chocolate into pieces and melt in a bowl over a warm water bath. Coarsely crumble the cornflakes. Add to the chocolate with the almonds and stir until the cornflakes and almonds are completely covered with chocolate. Put the cornflakes and chocolate mixture into the springform pan, spread evenly and smooth it down. Chill for about 20 minutes

2. 2

   Soak gelatine in cold water. Drain and mash the peaches. Stir sugar and lemon juice into the puree. Divide the puree into 240 g and 480 g

3. 3

   Express gelatine. Dissolve 2 sheets of gelatine carefully in a pot. Stir 2 tbsp of the smaller amount of puree with the gelatine until smooth. Then stir into the remaining puree. Do the same with the 8 sheets of gelatine and 480 g puree. Stir cream cheese and vanilla sugar until smooth and stir in. Whip cream until stiff and fold in

4. 4

   Spread the peach and cream cheese mixture on the chocolate and cornflakes base. Add the peach puree by the spoonful and fold it in with the spoon so that a marbling is created. Chill the cake for approx. 3 hours. Decorate with the chocolate rolls before serving

5. 5

   waiting time about 3 hours

Nutrition Facts

KCAL
340 kcal

CARBS
33 g

FATS
21 g

PROTEINS
6 g