Cake base
- Crush 125 gr chocolate biscuits
- Melt butter 50 gr butter in a frying pan - add crushed biscuits and stir until butter is absorbed
- Put this mixture in bottom of a springform tin (22 cm)
- Let cool in fridge
Chocolate cream cheese
- Beat 250gr cream cheese with 80 gr sugar till smooth and gently mix it with 150 gr whipped double cream
- Add 80 gr melted chocolate and stir till well incroporated
- Mix 6 gr gelatin powder with 15 gr water and let melt over boiling water. Incorporate it in the chocolate cheese mixture.
- Pour it in the tin and let set in fridge
Raspberry topping
- Blend 200 gr raspberries to puree
- Mix 100 gr sugar, 6 gr gelatin powder with 70 gr water and let melt over boiling water
- Mix with raspberry puree and 1/2 tbp raspberry liqueur
- Pour this mixture on top of the chocolate cream
- Let set in fridge
