Products:
- 100 g chocolate biscuits, crushed
- 3 tablespoons butter, melted
- 700 g fresh strawberries, cut in halves or slices
- 325 g dark chocolate pieces
- 120 ml water
- 2 tablespoons corn syrup
- 500 ml whipped cream
- 1 tablespoon powdered sugar
Preparation:
Crush the biscuits in a bowl. Mix them with the butter until you get a crumbly sticky dough. Press it into the bottom of a baking tray or round dish. In a small pan or saucepan over medium heat, combine the water with the corn syrup. Bring the mixture to a boil and let it boil for 1 minute. Then immediately add the chocolate chips and stir until melted and smooth. Cool to room temperature.
Whip the cream. Set aside 1/3 of it for decoration. Carefully add the cream to the cooled chocolate mixture and stir. Pour the mixture over the marshmallows. Cover and refrigerate for 12 hours.
Before serving the cake, spread the rest of the cream and arrange the remaining strawberries on top for decoration.
If you wish, you can bake a sponge cake, cut it into three and spread cream between the three layers instead of making a butter cake.
See also:
