Cake, behind which guests line up as if in a mausoleum

To prepare a dessert melting in the mouth from cocoa, milk and prunes, an oven is not needed. It is enough to mix the ingredients, add gelatin, pour everything into the form and send it to the refrigerator.

The cake doesn't contain flour, so it won't hurt your figure. A delicate combination of delicate chocolate jelly with prune acid will please even the most demanding gourmets.

Cocoa dessert Ingredients

750 ml of milk
100g dark chocolate
100g butter
3 eggs
200g prunes
20g gelatin
150g sugar
3 tbsp starch
14 cookies.
1 bag (8g) of vanilla sugar
coconut
baking-piece

Preparation

Pour prunes with boiling water for 10 minutes to make it softer.
Grind soft prunes with a blender to paste state.
Break the eggs in a pan, add plain and vanilla sugar. Stir everything thoroughly with a mixer. Add cocoa, starch and stir again.
Pour some milk. Stir so that there are no lumps left, and pour the rest of the milk.
Put the pot on the fire. When the mixture is heated, add crushed chocolate to it. Stir until thickened, stirring constantly.
In the meantime, fill the gelatin with water and leave it to swell.
Remove the pan from the fire, add oil, prune paste and gelatin to the hot mass.
Stir everything to uniformity.
Lubricate the form with vegetable oil and cover with baking paper.
Pour the cream into the mold. Slightly shake it to level the cream and get rid of air bubbles.
Put cookies on top of the cream. My shape is 28 cm in diameter, so it took a whole pack. For a shape with a diameter of 24 cm, 8-10 pieces will be enough.
Cover the form with dessert food film and send for 2-3 hours in the refrigerator.
After this time, open the shape and lay the cake on a flat surface with cookies down.
Take the paper off him and cut it into portion pieces.
Serve for tea. Bon appetit!