pure chocolate cake

• 2 wasa bread toasts.
• 50 cl of milk to dip the bread
• Ground cinnamon to taste.
• 1/3 teaspoon orange zest.
• 50 gr of ripe banana (more or less half of one).
• A sheet or two of neutral gelatin

• 120 gr of fresh whipped cheese 0%.
• 4 drops of vanilla aroma.
• 1 teaspoon of pure defatted cocoa.
• 1 or 2 sheets of neutral gelatin
• Sweetener to taste.

• shredded coconut to taste
• an ounce of chocolate
• Laminated almond to taste
• Coconut oil (a pinch)

1. We put the gelatin sheets to hydrate in water
2. Put a little milk on a plate, leave the toasts to soften and make a paste with them, the banana and the cinnamon. If it is difficult to do it with a fork, you can use the mixer.
3. Add a little orange zest and mix well with a drained gelatin sheet, in a glass in the microwave, for 10 seconds
4. This mixture (which we will use as a base) is placed in a removable mold (mine is 10 cm). We reserve in the refrigerator.
5. Next, the cheese is mixed with the cocoa, the vanilla, the sweetener that is usually used, and it is stirred well and the other sheet of gelatin or two is added (it depends on what we like hard or soft).
6. This mixture is poured over the base that was reserved in the refrigerator.
7. Return to the fridge for at least three hours or until set.

TOPPING:

1. Put an ounce of chocolate with a little bit of coconut oil and microwave for a few seconds until it melts.
2. Pour over the tart with the laminated almonds and the grated coconut and put it back in the fridge again.

This is brutal!