Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Base
Chocolate layer
Cream layer
To decorate
How it's done
Base
Place all the ingredients in a food processor or blender and puree until sticky. Using your fingers, press into a tin (approx. 20 cm in diameter) lined with cling film (base and sides), place the tin in the freezer immediately.
Chocolate layer
Place all the ingredients in a powerful blender and puree into a smooth mixture. Spread over the base layer, return the tin to the freezer.
Cream layer
Place all of the ingredients in a food processor or blender and puree until smooth, spread on top of the hardened chocolate layer. Place the cake in the freezer for 4 hours (or ideally overnight).
* Coconut cream is the part of the tinned coconut milk that becomes hard when stored in the fridge overnight.
To decorate
Dust with cocoa powder and decorate with cocoa nibs before serving.
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