ALL-CHOCO WITHOUT BAKING
Ingredients:
Cookie crust:
3 1/0 oz dark chocolate, cut into pieces
1/2 cup unsalted butter, cut into pieces
2 cups crumbled “Petit Beurre” cookies
Chocolate filling:
5 oz dark chocolate, cut into pieces
1/4 cup honey
2 cups silky tofu
Frosting:
3 1/2 oz dark chocolate, cut into chunks
1/4 cup unsalted butter
Preparation:
Line the bottom of the mold with plastic wrap. Close the hinge to keep the film in place. Reserve.
Preparation of the cookie crust: In a saucepan, heat the chocolate and the butter over low heat, stirring until they are melted. Remove the pan from the heat, add the crumbled cookies and mix well with a wooden spoon to obtain a homogeneous dough. Distribute at the bottom of the mold by tamping with the back of a spoon. Refrigerate 1 hour, or until the crust is firm.
Preparation of the chocolate filling: In the same saucepan, melt the chocolate and honey over low heat, stirring until the chocolate is completely melted. Add the tofu and mix with a whisk to obtain a homogeneous filling. Pour over the cooled crust and refrigerate 2 hours, or until the filling is firm.
Preparation of the frosting: In a saucepan, heat the chocolate and the butter over low heat, stirring until they are melted. When ready to serve, unmold the cake and pour the frosting over the filling.
Note: the cake will keep for 2 to 3 days in the refrigerator, in an airtight container.
