PREPARATION

TART BASE

For gluten-free cake use gluten-free cookies.

Melt butter in a skillet and chop biscuits in a blender to sand. When they are like the sand, add butter and stir until the butter is completely absorbed. Cover the cake base with baking paper and ground biscuits mixed with butter. Divide the mass evenly around perimeter and put in the fridge to harden.

DARK CHOCOLATE MOUSSE

Mix sugar with water and let cook on low flame for sugar. Soak gelatine in a bowl of cold water. Break or cut dark chocolate into small pieces and let melt into the bain marie – in a glass bowl over a pan of boiling water. Weigh accurately the amount of yolk and put them into a food processor. Mix them broken. After a minute, add in a thin stream of sugar syrup and mix at high speed until foam turns white, cool down and will slightly fluffy. Meanwhile mix in another bowl whip cream, but only comparable to the density of the liquid yogurt. Take a bit of cream separately and the remainder adheres to the egg mixture and mix at moderate speed. Gelatine print of water and put into the pan in which you cooked the syrup and let it dissolve completely with very little water (about 1 tsp). Now add the gelatine and chocolate and mix well. Add the chocolate mixture and whipped cream and all deferred to mixture with whipped-egg. Check the bottom of the springform cake and pour dark chocolate mousse in. Put the tart into the refrigerator for 2 hours to solidify.

TOBLERONE CHOCOLATE MOUSSE

Now repeat the whole process with a Toblerone chocolate. After mixing with the whipped cream can yolks be tasted with a little orange liqueur (or not). Pour Toblerone version on the dark chocolate version, settle it nicely on the surface with spatula and put back for two hours in the refrigerator.

VELVET CHOCOLATE MOUSSE

Finally, repeat the whole process with white chocolate. After mixing with the cream can beaten yolks be tasted with a little orange liqueur (or not). Pour now white Velvet version on the Toblerone version and use spatulas to settle it nicely on the surface. Put the tart back for two hours in the refrigerator.

GARNISH

Decorate the tart only with fruit (sour rather than sweet) according to the wishes and possibly cake candles. Each additional topping is thanks to triple layer chocolate really superfluous.