Ingredients for a two-layer 9 inches cake :
- 500 ml whipping cream
- 300 g semi-sweet chocolate chips or grated chocolate
- 14 g gelatin
- 2 Tbsp rum extract
- 200 g ground walnuts
Directions:
Soften the gelatin in a few tablespoons of warm water and then dissolve over hot water (I placed the bowl with gelatin in a bigger one that had hot water).
Heat the whipping cream in a saucepan until it almost comes to a boil. Add the chocolate and stir until smooth.
Add the gelatin.
Chill until cold, at least 2 hours or overnight (cover before refrigerating).
Using an electric mixer beat on low speed until blended and smooth. Add rum extract.
Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted.
Mix in the ground walnuts.
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