500 g. 60% chocolate
250 gr. butter at room temperature
300 gr. sour cream
1 packet of petit beurre biscuits
Whipped cream viscous https://plus.google.com/109940977223208492773/about
We will use an oblong shape. The dress in film (and the walls). Finely chop the chocolate and melt it in a bain marie at low temperature. Once melted withdraw the pan from the heat. In a bowl, add the butter and icing. The beat for a few minutes to hang. A little bit pour in the melted chocolate, rum and cream.
Finally add the crushed biscuits. Pour the cake in the form. Cover with cling film and chill for about 3 hours in the refrigerator, to shake. Leave for 20 minutes at room temperature and cut into pieces - slices.
Put red fruit bowl (forest fruits, strawberries, etc.), sprinkle with icing and Zulu with hands to melt. Serve a slice Marquesas chocolate, garnished with whipped cream, sprinkle with fruit sauce and sprinkle with caramelized peanuts.