Chocolate Cream Pie
In a removable-bottom cake pan, start by adding the chocolate-covered biscuits covering its entire bottom and set aside.In a large bowl, add the cream cheese, the refined sugar and beat with an electric mixer until smooth.Add the whipping cream and continue beating until stiff peaks form.Then, zest a ripe orange on top of everything, add the orange juice and beat again to combine.Transfer all this cream to the cake pan with the biscuits and spread it evenly until it is flat.Take the cake pan to the fridge and let everything chill for 30 minutes.In a small saucepan over medium to low heat, add the orange soda, the cornstarch and mix everything very well until slightly thickened.Remove it from the heat and let it cool until it reaches room temperature.Transfer this orange cream to the cake pan, take it back to the fridge and let it cool for another 30 minutes.Then, melt the semisweet chocolate, add the vegetable oil and mix to combine.Top the dessert with this chocolate and spread it evenly until it is flat.Decorate the dessert with chocolate-covered biscuits to taste, take it back to the fridge and let it chill for at least 3 hours.Serve.
Ingredientes
- 200g of Chocolate-Covered Biscuits
- 300g of Cream Cheese
- 150g of Refined Sugar
- 400ml of Whipping Cream
- Zest of 1 Orange
- 20ml of Orange Juice
Orange Fanta Cream
- 500ml of Orange Soda
- 2 Tablespoons of Cornstarch
Frosting
- 120g of Semi-Sweet Chocolate
- 25ml of Vegetable Oil
- Chocolate-Covered Biscuits to Taste
Modo de Fazer
In a removable-bottom cake pan, start by adding the chocolate-covered biscuits covering its entire bottom and set aside.
In a large bowl, add the cream cheese, the refined sugar and beat with an electric mixer until smooth.
Add the whipping cream and continue beating until stiff peaks form.
Then, zest a ripe orange on top of everything, add the orange juice and beat again to combine.
Transfer all this cream to the cake pan with the biscuits and spread it evenly until it is flat.
Take the cake pan to the fridge and let everything chill for 30 minutes.
In a small saucepan over medium to low heat, add the orange soda, the cornstarch and mix everything very well until slightly thickened.
Remove it from the heat and let it cool until it reaches room temperature.
Transfer this orange cream to the cake pan, take it back to the fridge and let it cool for another 30 minutes.
Then, melt the semisweet chocolate, add the vegetable oil and mix to combine.
Top the dessert with this chocolate and spread it evenly until it is flat.
Decorate the dessert with chocolate-covered biscuits to taste, take it back to the fridge and let it chill for at least 3 hours.
Serve.
