Bottom of cake: Oreo biscuit with core 100g, 25g butter.

Cake: 80g of dark chocolate (I used 70% cocoa butter), 6g of gelatin powder (or 2 pieces of gelatin tablets), 40g of hot water, 300g of cream cheese, 220g of whipped cream and 30g of oligosaccharides (I used the same amount of maltose instead).

Pasting: dark chocolate 70g

80g of whipped cream.

Practice:

1: Biscuits are crushed into melted butter, mixed well, put into a mold and pressed flat, and then refrigerated;

2. Cut the cream cheese into small pieces, put it in the microwave oven for 1 min to soften, and stir it with an eggbeater until it is smooth;

3: heat maltose to a flowable state, add it into 2 and mix well (if you use gelatin powder, you can add it after melting it with hot water in this step);

4. Melt the chocolate, soak the gelatin in ice water until soft, drain the water, add the chocolate and stir until all the gelatin tablets are melted, then add 3 and mix well;

5: Whip the whipped cream to 7~8 for distribution;

6: 4 and 5 are evenly mixed to form a cake paste;

7: Pour the cake paste into the mold, smooth it, put it in the freezer and freeze it for 30 minutes;

8. Heat the whipped cream for topping to a slight boiling point, pour in the chocolate crumbs and stir until it melts, and place it at 36~40 degrees (just touch the lukewarm temperature with your hands). Pour it on the cake taken out of the refrigerator, put it in the cold room and refrigerate it for more than 4 hours.