Maria Mole Pie Brazilian Dessert

Into a food processor, add the chocolate wafer biscuits and crush them very well. 

Stop crushing and transfer the biscuit crumb mix to a removable-bottom cake pan. I’m using an 18cm-diameter cake pan. 

Press the biscuit crumb mix against the bottom of the cake pan to make the base of the pie. 

Once you’ve done that, set aside. 

Into another bowl, add the unflavored gelatin powder and the water, mix it all together very well until gelatin powder fully dissolves. Then microwave it for 30 seconds. Set aside. 

Into a bowl, add the egg whites and whip them well until stiff. When that happens, add the refined sugar, and whip again until combined. 

Then, add the unflavored gelatin we’ve set aside and whip it well. 

After that, pour half of this mixture into the cake pan. To the other half of the mixture, add the chocolate powder and mix it very well until combined. 

Once you’ve done that, add the chocolate mix to the center of the mixture we’ve previously poured into the cake pan. 

With a spatula or spoon, gently combine both mixtures. Just to mix the colors.

Take it to the fridge and let it chill for about 40 minutes.

Into a skillet, add the semisweet chocolate and the butter or margarine, mix it all together until it melts, and a ganache is formed.

After the indicated fridge time for this dessert, get the cake pan and unmold the pie.

Run a knife around the edges to release it. 

After that, top the pie with some of the chocolate sauce, making sure it doesn’t drip down the edges. 

Take it back to the fridge and let it chill for another 10 minutes.