How to make
Mix the milk and brandy and dip the ladyfingers in this liquid, so that they soak some of it up but not fully. Arrange them tightly, in two layers in a lightly greased cake tin with a removeable bottom, with a diameter of 9.4″ (24 cm).
Using a mixer or a food processor, beat the mascarpone with 5.3 oz (150 g) of the chocolates spread and sugar (you can also use powdered sugar for easier beating). For a richer chocolate taste you can add 1 tbsp. of natural cocoa powder.
Distribute 3/4 of the obtained cream on the ladyfingers and smooth it out, put it in the refrigerator for 30 minutes - 1 hour to set.
Detach the form and spread the remaining cream on the edges, using a special pastry knife for more precise application. It is best, that for this procedure you have placed the cake on a higher tray to make it easier for you.
Prepare a ganache from the cream, the remaining chocolate spread and dark chocolate fondant, by placing them in a water bath or directly on the stove over low heat - on the 3rd stage of the hob. Once everything is melted and homogenized, add the butter in cubes and stir until it melts.
Pour the prepared ganache over the cake and carefully spread it evenly with the pastry knife until each part of it is perfectly covered and smooth. If you have any left over from the topping, drip some beautiful drops on top.
Allow the chocolate cake to stand and set before cutting it.
Enjoy!
Note: When spreading the ganache on the surface and walls of the cake, it will drip in places, so lay a newspaper or other paper on your worktop to minimize stains.
