Chocolat cake (birthday cake)

NOTE: the ingredients are divided in three; The BIZCOCHO (the 70 gr of chocolate with the 30 gr of butter to be crushed and mixed with the raisins, the bread, the hazelnuts). The CREAM layer (cheese, philadelphia and the gelatine) and finally the CROCANTI layer (the rest of the chocolate, milk and a teaspoon of butter).

CAKE: melt the chocolate and butter in the micro (30 seconds at 30s) or in a bain-marie. chop the rest of the cake ingredients in a blender or thermomixer and add the chocolate mixture. Reserve

CREAM: hydrate the gelatin, and once done, mix it with the QFB and the philadelphia. Sweeten to taste if necessary (dates, stevia...).

TO ASSEMBLE THE CAKE: we will make several layers in a springform pan (recommended 18cm in diameter) of "sponge cake" cream, "sponge cake" .... There will be about 5 of each, being the last one of "sponge cake" and not of cream. Do not overdo it with the base layer of sponge cake, it is not necessary to put more than necessary. You can calculate with a spoon or ladle so that the layers are equal.

Cake resting time: 3-4 h on tap

CROCANTI LAYER: melt the chocolate, milk and butter and cover the top of the cake and let it harden in the refrigerator. Decorate if we want

READY TO CELEBRATE🥳🥂