Selga Biscuit Chocolate Cake

This Selga Biscuit Chocolate Cake is an indulgent dessert that layers creamy goodness with rich chocolate and flavorful jams. It's perfect for family gatherings or special occasions, offering a delicate balance of tangy, sweet, and chocolatey elements. The base is made from Selga biscuits, providing a satisfying crunch beneath creamy layers of cottage cheese and cream mix. This is complemented by two types of jam—one tart, and the other sweet. The cake is then generously topped with a velvety chocolate glaze, made richer with cream. Fresh fruits and cake decorations make it as visually appealing as it is delicious. With some patience as it sets in the fridge, this cake delivers a symphony of flavors and textures. Whether you serve it with coffee or tea, it’s sure to be a crowd-pleaser.

Ingredients

Main Ingredients

• 5 packs of Selga biscuits
• 350-400 g cottage cheese
• 1 liter sweet or sour cream
• Jam (one tart, like raspberry, and one sweet, like blackcurrant)
• 2-3 packs of milk chocolate
• Fruits (strawberries, kiwi, cherries, raspberries)
• Cake decorations

Preparation Time

• Total time: 40 minutes, plus additional time for chilling and setting.

Step-by-Step Instruction

1. Lay out a layer of Selga biscuits as the base of the cake in your chosen dish.
2. In a separate bowl, mix together the cottage cheese and cream until smooth. Spread this mixture over the first biscuit layer.
3. Spread a layer of tart jam over the cream mixture.
4. Continue layering by adding another biscuit layer, then cream and jam, until you reach the last layer of the cottage cheese mixture.
5. Melt one pack of chocolate using a double boiler. Once melted, add some cream and whip until you get a thick consistency.
6. Spread this chocolate mixture over the entire cake, ensuring you cover the top and sides.
7. Place the cake in the refrigerator to rest for about 20 minutes.
8. Meanwhile, melt the remaining two packs of chocolate and mix with the rest of the cream, whip to prepare a fluffy chocolate cream.
9. Use this mixture to decorate the cake as per your preference.
10. Allow the cake to sit and develop its flavor in the fridge for **24 hours** before serving.
11. For an enhanced presentation, top the cake with fresh fruit and cake decorations.

Tips

• Substitution: Use different jams like apricot or blueberry if rapsberry or blackcurrant are not available.
• Storage: The cake can be stored in the refrigerator for up to 3 days.
• Technique: Ensure the chocolate is fully melted for a smooth topping.

Variations

• Substitute cottage cheese with cream cheese for a richer taste.
• Opt for dark chocolate for a less sweet alternative.
• Add nuts for an extra crunch.

Serving Suggestions

• Serve with a side of fresh whipped cream.
• Pair with a glass of sparkling wine or hot coffee.

Best Places

The Chocolate Room - Renowned for its hot chocolates and desserts. Location: 72 Racecourse Road, Brisbane, Australia. Café Chocolate - Cozy café specializing in chocolate dishes. Location: 54 Saint-Michel Boulevard, Paris, France. Sweet Treats Café - Known for its biscuit-based cakes. Location: 237 King Street, London, UK. Heavenly Desserts - Offers a range of luxurious chocolate cakes. Location: 42 Queen's Walk, Reading, UK. Cocoa Café - Delightful pastries and chocolates. Location: 12 American Avenue, New York, USA. Molten Lava Café - Specializes in molten chocolate cakes. Location: 5-17 Sunshine Blvd, Toronto, Canada. Choco Blend - Offers unique chocolate drinks and desserts. Location: 59 Casa Boulevard, Barcelona, Spain. Sweet Indulgence - Famous for its mousse cakes. Location: 98 Zurich Street, Zurich, Switzerland. Patisserie Chocolat - Offers a blend of French pastries. Location: 310 La Brea Avenue, Los Angeles, USA. Indulge Café & Dessert Bar - Known for its creative desserts. Location: 76 Garden Way, Melbourne, Australia.