Triple chocolate and cookie cake

Name: triple chocolate and cookie cake
Cook time: 75 min
Total time: 135 min
Yield: 20
Ingredients: 50 g unsalted butter; 200 g choc chip cookie white milk pure; 300 g dark chocolate 70%; 500 ml fresh cream; 750 g mascarpone; 200 g milk chocolate; 300 g White chocolate; 1 bag knock fix; 1 el soft silver pearls; 1 el freeze dried raspberries

Pie of three types of chocolate, chocolate biscuits, mascarpone and whipped cream with raspberries.

Ingredients

Kitchen Stuff

1 (small) food processor
1 round spring shape (Ø 18 cm)
1 hand mixer
1 palette knife
1 baking paper

Directions

Melt the butter in a saucepan. Grind 6 cookies in the food processor. While the machine is running, add the melted butter.
Line the bottom of the spring form with parchment paper and spread the cookie mixture evenly over the bottom. Put in the refrigerator until use.
Finely chop the dark chocolate and melt it au bain-marie. Beat the whipped cream until stiff. Beat the chocolate with the mixer through the mascarpone.
Beat half of the whipped cream briefly through the chocolate cream, spread over the cookie base and smooth.
Crumble 1 cookie above the center of the cake (keep the edges free). Put in the refrigerator until use.
Chop the milk chocolate coarse and melt au bain-marie. Stir in the chocolate by 250 grams of mascarpone.
Beat the rest of the whipped cream briefly through the milk chocolate cream, spread over the dark chocolate mousse and smooth.
Crumble the last cookie above the center of the cake (keep the edges free). Put in the refrigerator until use.
Melt the white chocolate au bain-marie. Beat the rest of the cream with the Klop-Fix stiff.
Stir the chocolate through the rest of the mascarpone. Beat the whipped cream briefly through the white chocolate cream and spread it over the cookies.
Smooth or make a nice swirl. Put the cake in the fridge for at least 1 hour.
Chop the rest of the pure and the white chocolate apart from each other. Melt them simultaneously but separately from each other in a bain-marie.
Pour the dark chocolate onto a small baking sheet covered with parchment paper and smooth with a palette knife.
Zigzag the white chocolate over it, mix through it for a marble effect and sprinkle with the pearls and raspberries. Allow to solidify in the refrigerator until use.
Remove the spring form and break the chocolate in coarse floes. Garnish the cake with it.