DRIED PLUM CAKE WITHOUT BAKING

INGREDIENTS FOR CHOCOLATE CREAM:

600 ml 30% cream
150 g dessert chocolate
50 g milk chocolate
4 tablespoons of chocolate cream, e.g. nutella
2 1/2 teaspoons of gelatin
1/4 cup water
INGREDIENTS FOR CREAM CREAM:

350 ml 30% cream
100 g mascarpone cheese
3 tablespoons powdered sugar
1 1/2 teaspoon gelatin
1/4 cup water
ADDITIONALLY:

2 x packaging of biscuits, cocoa
200 g prunes, dried
150 ml e.g. rum (optional)
approx. 50 g of dark chocolate to sprinkle the top
Dried plums pour rum or other alcohol and leave for the night. If you do not use alcohol, pour hot water, e.g. Then drain and cut into pieces. Form with dimensions 24 × 24 cm or similar is lined with baking paper or cling film. We put biscuits on the bottom.
Pieces of chocolate translate into a saucepan and set on a small amount of boiling water. We leave to dissolve, mixing once in a while. We remove from heat and leave to cool.
Pour gelatin with cold water and leave for about 5 minutes. to swell. Then heat for a moment (do not bring to a boil), stir and leave to cool.
Mix the cream into a thick mass, then add a spoonful of chocolate cream and slowly pour gelatin. We add cool, but still liquid chocolate and mix gently with a spoon or spatula. Finally, mix the cream with plums.
1/3 cream put into biscuits, then again cream, biscuits and repeat the action again.
Pour gelatin with cold water and leave for about 5 minutes. to swell. Then heat for a while e.g. in a microwave (do not bring to a boil), stir and leave to cool. Mix the cream with mascarpone to thick cream. Then add sifted powdered sugar and slowly pour gelatin. We lay out on biscuits and wrap the top with foil. We put in the fridge overnight. Sprinkle with grated chocolate before serving.