Grandma's cake with pure cocoa and gluten-free version

Let the gelatin sheets hydrate for about 5 minutes in a bowl with water from the time of hydration.

Heat the gluten-free oat milk in a saucepan and, just before it boils, pour the chocolate in pieces to melt. Do not stop stirring or the chocolate may stick or burn on the bottom.

Once melted and well blended, add the hydrated and drained gelatin sheets and stir until blended.

In a separate pan put a finger of gluten-free oat milk and use it to soak the bread toasts on both sides for two seconds, and pass them to the bottom of your cake pan. I took a tapper of about 15x15 cm. The work will be to dip and put a layer of toast that covers the entire base, pour a layer of chocolate to cover them, and so on until you get the height you want for the cake. A layer of toast, a layer of chocolate, and the last one always of chocolate. The toasts are Wassa type, hard like crackers, so that they soften later, but leave a certain texture. I took them in the herbalist of chestnut so that they do not have gluten, serve the ones you want from the supermarket if you do not mind the gluten. If you choose a very soft or soft, they will not give texture to the cake.

Let it cool in the refrigerator for at least 4 hours, if it is until the next day, the better.

When you take it out, if it is well set, it can be unmolded without any problem, it stands up by itself. I made it in a tapper and flipped it onto a plate perfectly. I put a white chocolate coating to give it a touch of sweetness, and some cocoa nibs on top to decorate. For the topping, I melted 2 tablespoons of unsalted butter in a bain-marie with the 100 gr of white chocolate, stirring constantly. Pour it over the top covering the entire surface and put it in the fridge.