Chocolate cream cake (no bake)

Delicious no-bake chocolate cream cake.

Ingredients

• For the base:
• Dark chocolate - 200 g
• Chocolate breakfast "Nesquik" (chocolate balls) - 100 g
• Butter - 100 g
• For the dark soufflé:
• Curd cheese - 300 g
• Milk (cream 10%, water) - 100 ml
• Dark chocolate - 100 g
• Cocoa powder - 3-4 tbsp. l.
• Sugar - 3-4 tbsp. l.
• Gelatin - 20 g
• For light soufflé:
• Sour cream - 300 g
• Curd - 200 g
• White chocolate - 100 g
• Cream 33-35% - 100 ml
• Milk (cream 10%, water) - 100 ml
• Sugar - 3-4 tbsp. l.
• Gelatin - 20 g
• For cream soufflé:
• Cream 33-35% - 400 ml
• Sugar - 3-4 tbsp. l.
• Water - 50 ml
• Gelatin - 10 g
• For decoration:
• Dark chocolate

Directions

1. Grease the sides of the form with vegetable oil and cover with parchment.
2. Arrange the chocolate balls in a single layer on the bottom of the mold.
3. Melt 200 g of chocolate with butter in a water bath and pour over chocolate balls. Spread the chocolate well over the base. Place in refrigerator until chocolate is completely set.
4. Preparing the dark soufflé:
5. Pour gelatin with milk, cream or water and leave to swell for 20 minutes.
6. Mix cottage cheese with cocoa, sugar and beat with a mixer for a couple of minutes.
7. Melt 100 g of chocolate in a water bath and add to the curd mixture.
8. Bring the swollen gelatin to a liquid state on a hot plate and pour in a thin stream through a sieve into the chocolate cream, mix.
9. Pour the chocolate soufflé over the frozen layer of balls. Place in the refrigerator until the chocolate layer is completely set.
10. Preparation of light soufflé:
11. Pour gelatin with water, milk or cream and leave to swell for 20 minutes.
12. Beat sour cream, cottage cheese and sugar with a mixer for a couple of minutes.
13. Cream 33-35% pour chocolate and melt in a water bath. Add the melted chocolate to the curd cream, mix well with a whisk.
14. Bring the swollen gelatin to a liquid state on a hot plate and pour in a thin stream through a sieve into the curd-chocolate soufflé, mix well. Pour the light soufflé over the frozen dark soufflé and refrigerate until completely set.
15. Preparation of cream soufflé:
16. Pour gelatin with water and leave to swell.
17. Whisk cream with sugar until soft peaks form. Bring the swollen gelatin to a liquid state on a hot plate and pour in a thin stream through a sieve into the cream.
18. Pour the creamy soufflé over the frozen layer of light soufflé and refrigerate until completely solidified.
19. Grate some dark chocolate on top.
20. Chocolate cream cake (without baking) to get out of the form, remove the parchment.
21. Enjoy your meal!