Cookie crumb cake with pastries

1. We put the cookies in the bowl of a blender, grind them into fine crumbs.

2. Pour cocoa powder into the crumbs, beat again. This will help the ingredients mix as evenly as possible.

3. Melt butter in a microwave oven. You can melt it in a water bath.

4. Pour the melted butter into a bowl, pour the cookie crumbs with cocoa here, mix the mass thoroughly.

5. We spread the resulting mass into a detachable mold, tightly tamped. You can tamp it with the bottom of an ordinary glass or with a spoon.

6. We send the form with the base for the cake into the oven preheated to 180 degrees. Bake for 10 minutes.

7. While the base cools down, prepare the cream. Pour the cream into a saucepan, send it to the fire. Preheat the cream to 90 degrees. That is, we bring it to a boil, but do not boil it.

8. Break the chocolate into pieces, put it in a saucepan with hot cream. Stir until the chocolate is completely melted. Leave the mass for a while, let it cool down to room temperature.

9. We put the cottage cheese in a large bowl, pour powdered sugar here, beat the mass with an immersion blender until smooth. There should be no grains left in the cottage cheese. Then beat with an electric mixer at the lowest power.

10. In the resulting mass, break the chicken eggs, gently mix with a whisk.

11. Here we pour cream with chocolate, mix the mass again with a whisk. It eventually turns out smooth, homogeneous. Pour the chocolate mass onto the base.

12. Pour water (boiling water) into a deep baking tray, set it on the lower level of the oven.

13. Preheat the oven to 170 degrees. We install the grill on the middle level of the oven, place the cake form on it. Bake the cake in a water bath for one hour.

Normally, when the finished cake is shaken, the middle should tremble slightly. Therefore, with such a phenomenon, it is not necessary to keep it in the oven longer than the prescribed time. When it cools down, it will reach readiness, acquire the desired density.

14. After the specified time, we leave the cake in the oven turned off with the door slightly ajar for one hour.

15. Then, without removing the cake from the mold, we send it to the refrigerator overnight. And in the morning we extract the cake: we moisten the knife in water, carefully draw it along the sides of the mold, after which we remove the ring of the detachable shape.

16. Pour the cream for the glaze into a small saucepan, send it to the fire, bring it to a boil. Break the chocolate into small pieces, put it in a container with cream.

17. Mix until smooth. Let the glaze cool down a little, then cover the surface of the cake with it. We put the delicacy in the refrigerator for 30-40 minutes.

Before serving, decorate the cake to your liking.

Help yourself to health!