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Preheat oven to 180 ° C in a classic bowl, pour 1 tbsp dome chocolate powder and add milk to fill a good half of the container.

Separately, in a bowl, mix the cream cheese, sour cream, 10 to 15 tablespoons cocoa, 1 tablespoon extra cocoa powder, cornstarch and 1 tablespoon sugar. Try and if necessary, adjust sugar or chocolate to taste.

Enfarinez some chocolate chips and add it to the previous preparation. Crumble cookies and pack them in the bottom of the pan with butter to about 5 mm packed to reach crumbs. Sapoudrez equals 1 tablespoon of sugar.

Remove the contents of the bowl on the bottom of the pan. Baking pan covered with foil for 45 minutes, remove the foil and let it cook for 5-10 minutes, checking that it does not burn. Meanwhile, heat in a water bath chocolate cakes with 2 tablespoons milk. Allow to cool. After the cake baked, spread over the melted chocolate and put your cake in the refrigerator at least 1 hour so the frosting is crisp.

Ingredients:

• 450g cream cheese
• 2 tablespoons fresh cream
• Bent 2 tablespoons cornstarch
• 2 tablespoons cocoa powder (such as benco)
• Milk
• 1 small bag of chocolate chips
• Dry biscuits background
• 2 tablespoons sugar
• 150g cooking chocolate
• 62g raisins
• 1 bottle of colorful sugar sprinkles

Total time: Preparation + cooking time: 70 min
Yield: 8 people