Blueberry chocolate box cake

Name: Blueberry chocolate box cake
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 250 g frozen blueberries; 150 g Butter wafers; 8 sheets Gelatine; 250 g Ricotta cheese; 250 g Whole milk yoghurt; 75 g Sugar; 400 g Whipped cream; 150 g Dark chocolate; 25 g Coconut oil; 7-10 Tbsp Cling film

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

250 g frozen blueberries
150 g Butter wafers
8 sheets Gelatine
250 g Ricotta cheese
250 g Whole milk yoghurt
75 g Sugar
400 g Whipped cream
150 g Dark chocolate
25 g Coconut oil
7-10 Tbsp Cling film

Directions

1
Place the blueberries in a bowl and allow to thaw. Rinse a box mould (11 x 25 cm; 1.25 litre capacity) with water and cover with foil. Cut 8 butter wafers to size and line the bottom of the mould with them.
2
Coarsely crumble remaining wafers and sections.
3
Soak gelatine in cold water. Mix ricotta, yoghurt and sugar. Whip 250 g cream until stiff. Dissolve the gelatine, stir in 5 tbsp. ricotta yoghurt, stir into the remaining ricotta yoghurt. Carefully fold in the cream.
4
Drain blueberries well and stir into the cream with cookie crumbs, except for something to decorate. Pour into the mould and chill for at least 1 hour.
5
Chop the chocolate and coconut fat. Heat 150 g cream in a small pot. Melt chocolate and coconut oil in it. Let cool down for about 15 minutes. Pour on the cream and smooth it down. Put the cake in a cool place for another 1-2 hours.
6
Carefully lift the cake out of the mould, remove the foil and decorate with the remaining cookie crumbs.