How to make
Cut the cozonac into pieces, sprinkle with rum and cover the bottom of a 10″ (26 cm) diameter cake form with them.
In a bowl, combine the cream cheese, sour cream and sugar, stir until homogeneous.
Melt 1/3 of the chocolate in a water bath and add it to the creamy mixture, while stirring well once again.
Pour this mixture over the cozonac, distribute it well and leave it in the fridge for 3 hours to harden.
With the remaining 2/3 chocolate, make a chocolate ganache by heating the confectionery cream to a boil, then remove from the stove and crumble the pieces of chocolate in it, leave it for a minute covered in the hot confectionery cream, then stir until completely melted and homogenized.
Distribute the ganache over the now cooled creamy mixture and decorate as desired with fruits. I used blackberries. Leave for another 2 hours in the fridge.
