🔸 Composition (bottom to top): 1. Moist Chocolate Chip Cookie 2. Salted Butter Caramel Coulis 3. Moist chocolate biscuit (second layer biscuit) 4. Insert raspberry 5. Chocolate biscuit (third layer of light biscuit) 6. Chocolate Mirror Glaze --- ) Ingredients (for a 40 x 60 cm mold) ✅ 1. Chocolate biscuit (3 light layers) > For 3 thin layers covering the mold Eggs : 12 Sucre : 300 g Flour : 240 g Cocoa powder: 60 g Beurre fondu : 120 g ✅ 2. Salted Butter toffee Sucre : 400 g Hot cream: 300 ml Beurre : 200 g Sel : 4 g ✅ 3. Raspberry Raspberries: 700 g (frozen or fresh) Sucre : 150 g Gelatin: 14 g (7 leaves) Lemon juice: 20 ml ✅ 4. Glittery Chocolate Frosting Cocoa powder: 100 g Sucre : 250 g Crème : 200 ml Water: 200 ml Gelatin: 14 g (7 leaves) --- 🧑 🍳 Preparation 🍫 1. Chocolate Chip Cookies: 1. Beat the eggs in sugar until the mixture doubles the volume. 2. Mix flour and cocoa and add it gradually. 3. Gently insert melted butter. 4. Divide the preparation into 3 ovens and bake each at 180 ° C for 10-12 minutes. 5. Let cool and cut to mold size. 2. 2. Salted Butter Caramel Coloring: 1. Melt sugar over medium heat until you get toffee. 2. Gradually adding hot cream while stirring. 3. Turn off the heat, add butter and salt, then mix until you get a smooth consistency. 4. Pour on biscuit layer and freeze. 🍓 3. Raspberry coloring: 1. Grind the raspberries in sugar. Then drain the raspberries. 2. Dissolve the gelatin and add it to the cabbage with lemon juice. 3. Pour on second layer of biscuit and freeze. 🍫 4. Chocolate Frosting: 1. Boil water, sugar, cream and cocoa. 2. Remove from fire, add melted gelatin and mix. 3. Let the icing cool to 30-35 ° C before pouring it over the frozen dessert. --- ✅ Final assembly: 1. First layer of cookies. 2. Caramel Coulis. 3. Second layer of cookies 4. Raspberry coulis. 5. Final layer of cookies. 6. Pour the chocolate glaze on top and garnish with fresh red berries, edible gold or cream.
