Philadelphia Mocca Cake

Ingredients

Directions

1. 1

   Mix espresso and cocoa in 4 tablespoons of hot water, let it cool down. Melt butter. Fill the lady fingers into a freezer bag and crumble finely with a cake roll. Mix cookie crumbs and butter. Spread the bottom of a springform pan (26 cm Ø) with oil.

2. 2

   Spread the crumb mixture on it, press it down to a smooth base and refrigerate for about 30 minutes. Soak gelatine in cold water. Roll out the chocolate candy and chop 100 g finely. Mix cream cheese, espresso-cocoa mixture, sugar, vanillin sugar and chocolate. Squeeze out the gelatine, dissolve and stir in 3 tablespoons of cream cheese cream. Stir into the cream and chill until it starts to gel. Whip 300 g cream until stiff and fold into the cream. Pour onto the crumb base and smooth down. Chill for about 1 hour.

3. 3

   Stir into the cream and chill until it starts to gel. Whip 300 g cream until stiff and fold into the cream. Pour onto the crumb base and smooth down. Chill for about 1 hour. Whip 200 g cream until stiff and spread cloudy on the cake. Coarsely chop 25 g chocolate and sprinkle over the cake