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Cake chocolat

Chocolate plaster with passion fruit

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200 ml of water
1 tablespoon (soup) cornstarch
1 tablespoon (soup) of sugar passion fruit pulp 1
1 ½ can of condensed milk (600 g)
1 ½ can of whey (450 g)
1 ½ cup (tea) of passion fruit juice (300 ml)
150g medium melted dark chocolate 150 g melted white chocolate
1 ½ package of biscuits (300 g) form of


Put 1 200 ml of water in a saucepan, 1 tablespoon of cornstarch (cornstarch), 1 tablespoon (soup) of sugar and passion fruit pulp 1 and heat over medium high heat until thick and form a jelly. Turn off the heater and pass this jelly through a sieve.

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Let it cool down. 2 IN A PLACE 1 ½ can of condensed milk, 1 ½ can of whey with whey and 1 ½ cup (tea) of passion fruit juice and mix well. Divide this cream into 2 equal parts. Add 150 g of melted dark chocolate to the first cream and mix well.

The other part of the cream add 150 g of melted white chocolate and mix well. Reserve 3 Put a layer of cookies in a bowl.

Pour a layer of medium dark chocolate cream over the cookie. Put a layer of biscuit, then white chocolate cream.

Prepare another layer of sponge cake, medium dark chocolate cream, light white chocolate cake and cream to freeze for +/- 2 hours.

Remove lid with passion fruit jam (reserved above) from refrigerator and serve with passion fruit seed chocolate drops

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