* Base:
-200 Gr. oreo cookies
-50 Gr. hazelnuts
-50 Gr. cold butter
* Chocolate:
-4 Sheets of gelatin sheets or 8 grms of powder gelatine
-200 Gr. cold cream
-400 Gr. cheese cream
-150 Gr. milk
-60 Gr. sugar
-200 Gr. chocolate
* Coverage:
-150 Gr. cream
-20 Gr. sugar
-30 Gr. butter
-100 Gr. 85% black chocolate
METHOD:
* Base:
1 - Grind the biscuits and hazelnuts .
2 - Add the butter in pieces
3 - Pour into springform pan, smoothing well with the back of a spoon and put into fridge.
* Chocolate:
1 - Soak the gelatine in cold water.
2 - Place the butterfly and whip the cream a few seconds
3 - Add the cheese and mix. Reserve in a bowl.
5 - Add the gelatin and mix well drained in milk and sugar
6 - Add the chopped chocolate. Leave a few minutes to warm the cream and
mix with outflanking. Pour over the base and carry to the refrigerator
about 2 hours.
* Coverage:
1 - Cream. sugar and butter
2 - Add the chopped chocolate. Let it warm a few minutes and pour over
the chocolate layer and cheese to the fridge take an hour.
Unmold and garnish to taste.
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