This is my gluten free version of the famous cake. This cake is not the cheapest one but very cost effective. It is quite sweet so you don't need to cut big slices of it. It is far enough at least for 16 persons. Make rather low & wide (26cm) than high cake; it is easier to cut and share.
BASE
Crush extremely well
300g gluten free chocolate chip or chocolate cookies (I used Schär's Biscotti con Cioccolato)
(Schär's Biscotti con Cioccolato reminds me a lot about Fazer's Suklaalehti biscuits which I am not allowed o eat anymore because they include wheat.)
Melt and mix with biscuit crumbs
100g butter
Pour & spread into 26 cm diameter round cake baking tray. (Set a baking paper under it to avoid mess and make it easier to handle.)
CHOCOLATE-CHEESE FILLING
Mix well and add in the following order and at the end halve it into two bowls
5dl cream (whipped)
500g mascarpone cheese
1dl sugar
Melt and add into different bowls to make white chocolate cheese dough and milk chocolate cheese dough
145g white chocolate (gluten free)
145g milk chocolate (gluten free)
Set 6 gelatin leaves into cold water and let them soften
Warm up ½ dl water in a micro wave oven. Squeeze the water out of 3 soft gelatin leaves at one time and melt them into the water; remember to mix it well. Pour it all carefully and little by little into white-chocolate cheese dough and mix well all the time. Pour & spread the cheese dough over the bottom of the cake (into the baking tray, over the biscuit crumb base). Repeat to make milk chocolate-cheese dough and pour it over the white chocolate-cheese dough.
Let the cake congeal at least for 4 hours in fridge.
DECORATION
Melt and mix well
145g dark chocolate (gluten free)
0,75dl cream
1 table spoon butter
(if you want to add some adult taste, include a table spoon of cognac)
Pour over the cake and spread around
Use chocolate sweets to decorate. I used 3 Kinder surprise chocolate eggs. 6 Kinder maxi and handful of Kinder Schoko Bons. You can also try out almonds etc.
