- 250gr. mascarpone
- 200gr. fresh cheese
- 150gr. dark chocolate
- 50gr.melted butter and some more for greasing the form
- 150gr. JulesDestrooper butter waffels (or ginger bisquits or any type of hard cookie...)
- 2 eggs
- 35gr caster sugar
- 1 tsp. powdered ginger
- Springform of 20 Ø
Preheat your oven at 190°.
Break up the waffles in pieces and put them in the blender, pulse and grind to a fine crumble.
Mix the crumble with the melted butter and spread this in the springform. Press well with the back of a spoon, certainly on the edges. Bake this in the oven for 5 minutes. Take it out and let it cool down and turn down your oven to 170°.
Melt the chocolate 'au bain marie' and add the ginger to it.
Add the melted chocolate to the mascarpone/cheese mixture and pour it in the form.
Put in the oven for 50-60 minutes. Take it out and go around the edges of the form with a thin knife to cut the the cake loose from the side of the form. Let the cake cool completely down in the form.
Don't worry if the cake collapses a bit, that's normal.