50 g of mascarpone
50 g dark chocolate chips
For the chocolate ganache:
100 g dark chocolate
100 g of fresh cream
Preparation:
Start preparing the base of the chocolate and puffed rice cake.
Pour the melted chocolate into a bowl with the puffed rice.
Mix the two ingredients with a spoon to combine everything.
Spread and compact the rice and chocolate in a 22 cm diameter springform pan lined with cling film, leveling well.
Drizzle the egg and butter mixture over biscuits
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