- biscuits - 1 packet, cocoa
- butter - 1/5 cup (70 g)
- oranges - 1, rind and juice
- chocolate spread - 3 tablespoons
- bonbons - 9 oz (250 g) chocolate (1 box)
- Cream mixture
- sour cream - 1 2/3 cups (400 g)
- peanut butter - 1 2/3 cups (400 g)
- gelatin - 2 tsp (10 g)
- for the chocolate layer
- dark chocolate - 3.5 oz (100 g)
- milk chocolate - 5.5 oz (150 g)
- liquid cream - 2/5 cup (100 ml)
Pour the biscuit mixture in a suitable cake form and press it down evenly along the bottom to obtain an even layer. Arrange the cut into pieces chocolate bonbons (5-6 are enough but you can use more) on top.
Put in the fridge and start preparing the rest of the layers. Stir the sour cream with the peanut butter until you obtain a smooth consistency. Make the gelatin according to packet directions (put it in 2 tbsp (30 ml) water to swell, then melt in a water bath or in a microwave for a few sec).
Add the liquefied gelatin to the peanut butter mixture and stir well again. Take the biscuit layer out of the fridge and pour the peanut cream mixture on top. Even it out and return to the fridge, while you prepare the chocolate layer.
For it, melt the chocolates in a water bath and stir them with the liquid cream. Pour it over the cake and return to the fridge to harden. The next morning, or several hours later, before serving, you can decorate it was desired with the rest of the bonbons from the box.
Special thanks to Teodora Titova for the tasty recipe.