FIT MILKY CAKE
Ingredients for 12 servings (oblong form 9x22cm)
Bottom
– 75g dark chocolate 70-90%
– 40g roasted peanuts
Cheesecake layer
– 500g of ricotta cheese
– 150g of thick Greek yogurt
– 100g white chocolate without sugar
– 50g of vanilla/cream protein supplement
– 10g of gelatin dissolved in 50ml of hot water
Top
– 100g dark chocolate 70-90%
– 75g of milk
– a teaspoon of coconut oil
Preparation:
Bottom
1) Melt the chocolate in a water bath and grind the nuts as finely as possible. Combine the contents of both bowls and knead. We put the resulting mass on the bottom of the form – I used an oblong 9x22cm form lined with foil. Set aside in the fridge.
Cheesecake layer
1) Melt the white chocolate in a water bath and let it cool. Pour hot water over gelatin and let it cool.
2) Put the yogurt, ricotta cheese and conditioner into a large bowl – mix for a few minutes (we want to aerate the mass). Continuing to mix, add the white chocolate and finally the gelatin.
3) Pour the mixture onto the bottom and put it in the freezer for about an hour. Remove the well-chilled cake from the tin and cut off the uneven sides.
Topping
1) Melt the chocolate in milk in a water bath over low heat. At the end, add a teaspoon of coconut oil and mix vigorously.
2) Pour the slightly cooled icing over the cake and set aside to harden. Divide into 12 portions – POETRY!
