Two chocolates sweet

This is a very simple cake taken from a French dessert book that was given to me  from Corsica this summer.

Ingredients:

For the base:

• 250 gr. puffed rice
• 50 gr. dark chocolate
• 50 gr. of butter

For the cream:

• 150 gr. whipping cream sweetened
• 140 gr. dark chocolate
• 140 gr. white chocolate
• 2 sheets of gelatine or two teaspoons of agar agar

Melt the butter and the 50 gr. dark chocolate in a double boiler, once melted add the puffed rice and mix gently.
Take a pan and cover it with wax paper, put the mixture leveling them well with a spoon and place in refrigerator for half an hour.
Soak the gelatine leaves in cold water.
Meanwhile, prepare the cream by whipping the cream  and dividing it into two bowls.
Melt separately, always in a double boiler, white chocolate and dark chocolate.
Add the squeezed gelatine, a sheet in the white chocolate  and a sheet in the dark one. If you prefer agar agar add one teaspoon for each and mix well.
Let cool and add half of the whipped cream in a dark chocolate and half in the white one.
Mix well with a spoon and alternate on the basis of puffed rice, without removing it from the mold, a strip of white chocolate and one of dark chocolate.
Once you have covered everything with a knife cut the cream in the opposite direction to the lines so as to create the effect of "wave".
Place in refrigerator for at least three hours.
Remove from the pan, remove the parchment paper or foil and place on a serving dish.

Recipe taken from: Nadjette Guidoum "Gȃteaux magiques" Marabout, 2007
Thanks to Elisa, Gianluca, Elia and Giovanni!!!!

See the recipe in printable PDF