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- Prepare the base
Place the chocolate wafers in a blender or food processor. Grind them into fine crumbs, similar to cookie crumbs for a crust. - Add the butter
Pour the melted butter over the wafer crumbs and mix thoroughly. The mixture should resemble wet sand and hold its shape when pressed. - Form the crust
Press the wafer mixture into the bottom of a 19 cm springform pan or round cake mold. Use a flat-bottomed glass or spoon to pack it down firmly and evenly. Place in the refrigerator to chill while you prepare the filling. - Bloom the gelatin
Add 15 g of gelatin to a small bowl of cold water. Let it sit for 5–10 minutes to bloom (absorb the water and soften). - Make the filling
In a large mixing bowl, combine the soft cottage cheese and condensed milk. Mix until smooth. For an ultra-smooth texture, blend the mixture using a hand mixer or food processor. - Melt and add the gelatin
Once bloomed, gently melt the gelatin in the microwave for about 10–15 seconds until liquid but not boiling. Slowly pour the gelatin into the cottage cheese mixture while stirring continuously to prevent lumps. - Assemble the cake
Pour the filling over the chilled wafer crust and spread it evenly using a spatula. - Chill the cake
Place the cake in the and allow it to set for 2–3 hours or until firm. - Decorate and serve
Once set, remove from the mold and decorate with chocolate curls, fresh berries, chopped nuts, or almond blossoms for an elegant touch. - Slice and enjoy
Slice with a warm knife for clean cuts. Serve chilled.
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