Chocolate bomb with halva. Festive chocolate cake with halva Honey chocolate cakes with halva

So, for the cake I needed:
dough:
honey - 0.5 tbsp;
flour - 1+1/4 tbsp;
starch - 2 heaped tablespoons;
sugar - 1/2 tbsp;
eggs - 3 pcs;
salt - 1/2 tsp;
soda - 1 tsp;
walnuts - 1 tbsp.
cream:
sour cream - 350 g;
halva - 350 g;
cognac - 3 tbsp.
I mixed all the ingredients in a food processor. First, I melted the honey in the microwave and let it cool. After that, I mixed eggs, honey, sugar and a little salt.


Add flour, starch and soda to the resulting mixture (mix with flour before adding). I ground the nuts in a food processor until they were dusty, although they could have been larger. The cake will need to be cut, and this is easier to do if the nuts do not interfere. Added nuts to the dough and mixed everything again until smooth. Grease a mold about 7 cm high and about 26 cm in diameter with vegetable oil and pour the batter into it.


I put the cake in an oven preheated to 180 degrees and baked for about 30 minutes until the cake was golden brown. During baking, you do not need to open the oven so that the cake does not fall off. While the cake was baking, I prepared the cream. I broke the halva into small pieces and mixed it with sour cream. You can grind the halva in a food processor and then add sour cream. Added cognac to the mixture of halva and sour cream and once again beat everything thoroughly with a blender. I had two-color halva, so the cream turned out to be chocolate in appearance.


I took out the finished cake and let it cool a little. The cake turned out smooth and very beautiful :) By the way, if it starts to swell during baking, then you need to cover it with foil so that it rises more evenly.


I cut the cake into three equal parts and coated each with cream. There was a lot of cream, so I lubricated it generously. But next time I’ll take less sour cream and halva (I indicated improved proportions for the cream in the list of products). The cream turned out thick, so it didn’t leak out much.


I left the cake to soak. The leaked cream became even thicker over time, so I carefully picked it up and spread it on the edges.


Decorate the finished cake with coconut flakes

Dessert We are pleased to present you a step-by-step recipe for preparing the dish “Waffle Cake with Vanilla Cream”. It's really worth a try. Flour 400 g. Sugar 150 g. Egg yolk 1 pc. Salt 1/6 tsp. Soda 1/6 tsp. Milk 600 ml. Butter 2 tbsp. Flour 2 tbsp. Milk 500 ml. Sugar 5 tbsp. Vanillin to taste Vanilla to taste Egg yolk 2 pcs. Set the mixer to medium speed and add the flour in several additions. Again, knead everything well: 7-10 minutes. Add oil at the very end. Using milk makes the dough quite thick. Next we make waffles. For the cream: beat the yolks with sugar. Dilute the flour in 100 ml of milk and add to the beaten yolks. Pour in the remaining milk, put on the fire and bring to a boil, stirring constantly. If you stop, lumps will appear. Next, remove the cream from the heat and cool slightly. It hardens as it cools, so for waffle pie it needs to be taken very warm. We cover the waffles with cream and make a cake out of them. Bon appetit!
  • 15min 25min Desserts We are pleased to present you a step-by-step recipe for preparing the “Coffee with Chocolate Cake” dish. It's really worth a try. Coffee 1/2 cup. Sugar 1 cup. Cocoa powder 2 tbsp. Vanilla sugar 2 tsp. Cookies 500 g. Egg 4 pcs. Butter 250 g. For the cream, mix sugar, eggs, cocoa powder and vanilla sugar, heat in a water bath until thickened. Cool the mixture and, adding softened butter in small portions, beat until smooth. Place several layers of cookies dipped in coffee into a greased pan, brushing each layer with cream. Place the cake in the refrigerator. When serving, carefully turn the pan over and place the cake on a plate and decorate to taste. Bon appetit!
  • 15min 25min Desserts We are pleased to present you a step-by-step recipe for preparing the “Waffle Cake” dish. It's really worth a try. Waffles 14 pcs. Butter 200 g. Vanillin to taste Sour cream 4 tbsp. Sugar 4 tbsp. Butter 2 tbsp. Cocoa powder 2 tbsp. Cream: beat boiled condensed milk with butter and a pinch of vanillin. You can add 1 tbsp. l. with cocoa top. Chocolate icing: mix sour cream, sugar, butter, cocoa. Cook, stirring, until boiling. Grease the waffle cakes with cream and form them into a cake. I advise you to apply the cream in a thin layer, otherwise the cake will turn out greasy. Grease the top of the cake with cream or chocolate icing, sprinkle with wafer crumbs obtained from one cake layer. You can eat it right away, the cakes will be crispy. After 10–15 minutes, the cakes will be soaked and become softer. Bon appetit!
  • 15min 25min Desserts We are pleased to present you a step-by-step recipe for preparing the Pumpkin Honey Cake dish. It's really worth a try. Butter 110 g. Brown sugar 200 g. Honey 85 g. Pumpkin puree 140 g. Ricotta cheese 140 g. Egg 3 pcs. Soda 1 tsp. Cinnamon 1 tsp. Ground ginger 1/2 tsp. Nutmeg 1/4 tsp. Sweet peas 1/4 tsp. Flour 2 cups Whole wheat flour 3/4 cup Whipping cream 450 ml. Knead the dough in a water bath. Heat liquid ingredients, stirring frequently, adding baking soda and spices at the last minute of heating. Remove the bowl from the bath and add flour. Mix well with a wooden spoon. Add the flour not all at once, but gradually, until you get a slightly viscous dough - not dense, but not liquid either. Cover the bowl with film and refrigerate for 8-12 hours. The dough will thicken. Preheat the oven to 200°C. Place the dough on a well-floured table, roll into a sausage and cut into the required number of pieces. Roll each piece into a bun and roll out/stretch it on baking paper into a disk ~5 mm thick, dusting it well with flour and turning often. Bake on baking paper for 7-8 minutes. Cut according to the stencil, cool. The cakes remain soft. Dry the trimmings in the oven and grind into crumbs. Cream: Whip the cream to soft peaks. Gradually add powdered sugar, sour cream, rum and vanilla. Beat until the cream thickens. Grease the cake layers and sides with cream. Mix biscuit crumbs with chopped nuts and caramel crumbs. Sprinkle the sides of the cake. To taste, decorate the top of the cake with thin slices of pear and peach. Grease the fruit with warmed orange or apricot jam. The assembled cake or layers can be frozen. Defrost in the refrigerator.
  • 15min 25min Desserts We are pleased to present you a step-by-step recipe for preparing the dish “Cake with Curd Cream”. It's really worth a try. Cream 35% 250 ml. Cottage cheese 9% 500 g. Vanilla pudding 1 pack Sugar 4 tbsp. Milk 1 cup. Biscuit cookies 350 g. Milk 2/3 cup. Instant coffee 1 tsp. Mix cream, cottage cheese, pudding, milk, sugar and beat with a mixer until an airy, stable cream is formed. In a separate container, mix milk with coffee and heat in the microwave. The coffee should dissolve. We take a rectangular shape, dip each cookie in coffee with milk and lay it out in a thick layer, leaving no holes. Lubricate with a third of the cream. Next, put the second layer of cookies, grease it with the third part of the cream. And the final layer of cookies and cream on top. We decorate the top with whatever we want. Place the cake in the refrigerator and keep it there for at least 5-6 hours, or even better, all night. Serve cold. Bon appetit!
  • 15min 25min Desserts We are pleased to present you a step-by-step recipe for preparing the dish “Pancho Cake with Pineapples and Nuts.” It's really worth a try. Biscuit base for cake 6 pcs. Walnuts 150 g. Lemon juice 2 tbsp. Chocolate 150 g. Canned pineapple 1 can Sour cream 500 g. Sugar 1 cup. Beat sour cream with sugar, add citric acid. You should get a thick mass, but if it turns out runny, don’t worry - the cream will still harden. Finely chop the pineapples and nuts. Place the whole cake on a plate, grease it with cream and sprinkle with pineapple and nuts. Lubricate each piece with cream and place it in a slide. Don't forget to sprinkle each layer with pineapple and nuts. Melt the chocolate in a water bath and pour over the slide. Bon appetit!
  • 15min 25min Desserts We are pleased to present you a step-by-step recipe for preparing the dish “Honey Cake with Cream”. It's really worth a try. Honey 150 g. Butter 100 g. Flour 350 g. Full-fat sour cream 500 g. Egg 3 pcs. Sugar 100 g. Soda 1.5 tsp. Boiled condensed milk 1 can Add honey, sugar, butter. Place in a water bath and stir until smooth. Add slaked soda. Add flour. The dough will be viscous and runny, but you don’t need to add any more flour! Draw a circle on baking paper, place a couple of spoons of dough and carefully distribute the dough in a circle. Distributing the dough is not easy, it is better to do it with a wet knife or spoon. Bake the cakes at 200°C for 5-7 minutes until nicely golden brown. Immediately cut the warm cake to the required diameter and remove from the paper. Bake all the cakes this way. For the cream, beat the boiled condensed milk a little, then add sour cream little by little. If the sour cream is not thick enough and the cream turns out liquid, it is better to cool it or add a thickener. Generously coat the cakes with cream. Cool the cake, remove the mold and decorate. You can do it the classic way, simply by greasing the cake with cream and sprinkling it with crumbs (to do this, the cake trimmings must be ground in a blender). You can decorate the cake with chocolate ganache and chopped pistachios. Bon appetit!
  • 15min 25min Desserts We are pleased to present you a step-by-step recipe for preparing the dish “Strawberry Cake with Buttercream”. It's really worth a try. Strawberries 150 g. Cream 360 ml. Egg 5 pcs. Flour 250 g. Cream cheese 500 g. Sugar 115 g. Milk 125 g. Soda 1 tbsp. Allow the creamy strawberry mixture to cool and thicken. In a deep container, beat the egg yolks, vegetable oil and 250 g of sugar. Add milk and beat for another 3 minutes. Add flour and soda. In a separate container, beat the whites until a thick foam forms. Gradually fold the whites into the dough. Mix until smooth. Distribute the dough onto the baking sheet. Heat the oven to 175°C. Bake the biscuit for about 40 minutes. When the biscuit is warm, cut it lengthwise into three equal parts with a sharp knife. Grease the cakes with strawberry buttercream. We also grease the surface and edges of the cake with cream. Decorate with strawberry slices. Bon appetit!
  • 15min 25min Desserts We are pleased to present you a step-by-step recipe for preparing the dish “Carrot Cake with Sour Cream.” It's really worth a try. Flour 1.5 cups. Sugar 1.5 cups. Carrots 1.5 cups. Egg 3 pcs. Soda 1.5 tsp. Sour cream 650 g. Sugar 3 tbsp. Vanilla sugar 10 g. Cream fixative 1 sachet Add flour and soda slaked with vinegar. Grate raw carrots on a fine grater and add to the dough. Knead our dough thoroughly and pour it onto a baking sheet lined with parchment paper. Bake in a preheated oven for 25-30 minutes at 180°C. Cool the finished cake and cut into three parts. This way we will get 3 rectangles from the dough. Beat sour cream with sugar and vanilla sugar. If your sour cream is not very fatty and does not whip well, add a cream fixer. Spread the finished cream over our cakes and leave the cake overnight to soak. Bon appetit!
  • 15min 25min Desserts We are pleased to present you a step-by-step recipe for preparing the dish “Cottage cheese and honey cream with apple”. It's really worth a try. Apple 1 pc. Banana 1/2 pcs. Honey 2 tsp. Lemon juice 3 tsp. Cottage cheese 2 tbsp Cinnamon to taste Wash the apple and grate it. Sprinkle with half the lemon juice (optional to prevent browning). Peel the banana, mash with a fork, sprinkle with the remaining lemon juice. Add cottage cheese and honey, mix. Lastly, add the grated apple to the banana-curd mixture. Divide among plates, sprinkle with cinnamon and serve immediately. Bon appetit!

    • Chocolate cake with halva and nuts

    Chocolate cake with halva

    In the evening I decided to bake a simple cake. I decided on the cakes (simple), I decided to make the cream from good Finnish sour butter and sugar. And I went to the store to look for all sorts of delicious additions to the cake.

    As we studied the counters, the nature of the future dish emerged. I bought 2 dark chocolates, walnuts and fresh crumbly halva with raisins (I wanted halva with poppy seeds, but it was already stone). And I found cool chocolate figurines in the form of bears, monkeys, lions and elephants - of course, they taste like a chocolate bar, but as a cake decoration it’s funny.

    The cake turned out bright chocolate, with a clear nutty taste. Delicious with both coffee and tea. The recipe is simple.

    Composition of cake with halva and nuts

    For the chocolate sponge cake

    for a baking dish with a diameter of 20-22 cm

    • Eggs – 4 pieces;
    • Sugar – 1 glass;
    • Salt - a pinch;
    • Cocoa – 3-4 tablespoons;
    • Flour – 1 glass;
    • Baking powder for dough – 0.5 tablespoon (you can take 1 teaspoon of baking soda slaked with vinegar);
    • Butter (a piece) or a little vegetable oil - for greasing the pie pan.

    I added another half of a chocolate bar (break into small pieces) and a handful of walnuts (cut into large pieces). It's not obligatory.

    For cream and cake filling

    • Butter – 200 g (I used sour cream, but you can also use regular butter – sweet cream);
    • Sugar – 0.5 cups;
    • Salt - a pinch;
    • Semolina porridge (0.5 cups of water + 3 tablespoons of semolina);
    • Halva – 200-250 g;
    • Walnuts – 50-100 g.

    For the frosting, I melted 1.5 chocolate bars with a little water and olive oil/butter. But you don’t have to make glaze; you can simply divide the cream into 3 parts and spread the cream on the top cake layer.

    For soaking cakes

    You can take any syrup from canned compote, wine, cognac, orange juice, the liquid part of the jam (diluted with boiled water). The cake is sweet, so it is better that the impregnation is sour.

    I squeezed lemon juice, combined with 0.5 glass of water and 1 tablespoon of sugar. I brought everything to a boil/sugar dissolution and soaked the cakes with this cooled syrup.

    How to make a cake with halva and nuts

    Bake a chocolate sponge cake

    • Beat eggs with sugar and salt until a thick viscous mass is obtained. That's not for long. Mix flour, cocoa and baking powder and gradually add them to the eggs (continue beating the eggs while adding flour). The dough will be viscous and quite thick, like thick sour cream. If you put nuts and chocolate in the biscuit, add it.
    • Preheat the oven to 170-180 degrees C. Grease a baking dish with a piece of butter or vegetable oil.
    • Place the chocolate dough into a baking dish. Bake until the cake smells delicious. A sign of readiness is that the wooden stick used to pierce the pie comes out dry, without lumps of dough.
    • Remove the finished biscuit from the oven and cool until warm. And then remove from the mold and cut with a long and sharp knife into 2 or 3 cakes (as best you can).

    Prepare butter cream with semolina porridge

    • Cook semolina porridge in water (you can use milk if your guests can easily digest dairy products): bring the water to a boil, pour semolina into it: in a thin stream and stirring (so that there are no lumps). In a couple of seconds the semolina will brew. You can turn it off.
    • Mix the hot porridge with a piece of butter (pinch off some of the cream), add salt, add sugar (all of the cream). Stir until sugar dissolves. Cover with a lid and let stand for 5-10 minutes. After combining with sugar, the porridge will turn from thick to liquid (some mysterious chemical reaction). But don't worry. As it cools and combines with the oil, it will become thick again..
    • My butter was cold, but could be cut with a knife. Mature this oil into pieces and combine with warm (not hot) liquid porridge. Mix. Beat. In a couple of minutes you will get cream. If the cakes have not yet cooled, you can cover the cream with a lid and put it in the refrigerator.

    Assemble a cake with halva and nuts

    • The first cake layer should be soaked (sprinkled with impregnation) and greased with cream. Place finely chopped halva on top. Cover with the next layer of cake.
    • Soak the cake and brush with cream. Sprinkle with coarsely chopped walnuts. Cover with the third cake layer (soaked). Grease it with cream if you are not preparing glaze. Or - while it is lying on a separate plate, grease it with the remaining cream and place it on the cake with the cream inside - and then fill it with glaze (I did this). For the glaze, you can heat the chocolate broken into pieces with water and butter until melted (2 tablespoons of water + 1 tablespoon of butter or olive oil) and cover the top and sides of the cake with it.

    Bon appetit!

    Cooking features and taste

    Why semolina in cream

    Luxurious crumbly halva should lie on a delicate and soft base, preferably on a soufflé. But I had no time to bother with the soufflé. Semolina porridge combined with butter cream gives the right feeling of tenderness and roundness. And goes well with halva.

    You will feel this most clearly when the cake sits at room temperature (so that the butter in the cream warms and softens).

    Porridge can be cooked with milk or cream. But many adults cannot tolerate/digest milk, so why upset guests with a dish that is dangerous for their bellies?))

    Why should sugar be mixed with semolina porridge?

    If you don't have a food processor/blender, it will take a long time to beat the butter and sugar. And if the butter is not of very high quality, then the sugar crystals will take even longer to dissolve in the cream.

    Therefore, it is easier to mix sugar with hot porridge. It will dissolve in it very quickly.

    Is glaze necessary?

    I took as many as one and a half bars of chocolate! Expensive, but fast and the layer of chocolate glaze is thick and clearly noticeable. It's so delicious!

    You can make glaze from butter, cocoa, sugar, cream. As you wish.

    Can be done without glaze. But it’s very tasty with it.

    2-layer cake

    If you took a baking pan with a larger diameter than I recommended, the sponge cake will turn out flatter and wider. And it will be difficult to cut it into 3 layers.

    Therefore, simply cut in half: into 2 layers. The bottom one can be soaked, greased with cream, layered with halva, sprinkled with nuts. Separately soak the second cake layer, grease it with cream and cover the bottom layer with the cream inside. And pour glaze on top.

    How to put halva on a cake

    This limiter can be used when laying out a crumbly layer on a cake or salad. Or hold the edge of the dish being assembled with your hand.

    It is convenient to make layered salads or lay layers on cakes and desserts in a ring from a springform baking dish. It limits the filling and keeps the dish round. But if you don't have such a thing, you can limit the filling by pressing your palm against the sides of the dish you're shaping.

    Therefore, to ensure that the halva lies evenly on the cake and does not crumble down from the edges, when you place it on the edges of the cake, lean your palm against it (limit the area for the filling with it). At the same time, it is better to work with gloves or wash your hands very often.

    Cooking chocolate cake with halva in pictures

    Sponge cake in silicone mold (cools) Cream with semolina Bottom cake - base of the cake
    Spread the halva on the cream Spread the nuts on the cream The nut cake with halva is assembled - fill with glaze
    Cover with glaze. I glued chocolate figures to the side of the cake with icing Chocolate figures
    A piece of cake! There is a lot of cream in the cake and it is very nice. Chocolate cake with halva

    Let's make a reservation right away - a birthday cake is not prepared in one evening. So let’s make ourselves comfortable... no, not in a chair, in the kitchen and let’s get started. There is only one thought in my head - a game, i.e. the cake is worth the candle, i.e. happy smiles and praise from guests.
    A wonderful combination of halva mousse surrounded by chocolate glaze on top and ganache on the bottom, topped with the rich flavor of the Mona Lisa almond sponge cake and chocolate sponge cake at the base.

    Round, opening molds 24 cm (better if there is a ring).

    For this cake you will need
    1. 1 cm thick
    2. Mona Lisa biscuit (joconde)
    3. Ganache
    4. Halva mousse
    5. Chocolate icing

    Gioconda sponge cake (ingredients for 3 baking sheets, we only need one)

    7 medium egg whites (M)
    300 g (1 ½ tbsp.) sugar
    50 g (1/3 tbsp.) flour
    150 g (1 tbsp) almond flour
    ½ tsp. cinnamon
    ½ tsp. vanilla sugar

    Chocolate ganache

    300 ml. (1 pack) cream 38%
    300 g dark chocolate

    Halva mousse

    4 medium egg yolks (M)
    10 g powdered sugar
    10 g starch
    ½ tsp. vanilla essence
    100 g butter
    3 tbsp. l. (40 ml.) brandy
    300 ml. cream 38%
    150 g halva

    Chocolate icing for festive chocolate cake with halva

    80 ml. (1/3 tbsp.) cream 38%
    80 g dark chocolate
    30 g white chocolate

    I. We prepare in advance or already have chocolate sponge cake. How? Ask me and it will respond to you like a stoic :-).

    Cut to 1 cm thickness.

    II. Preparing Gioconda biscuit

    1. Beat the whites at high speed until smooth (3rd stage). Add sugar and bring to stage 4 - hard peaks.


    2. mix the whites with almond flour, flour, cinnamon and vanilla sugar.


    3. Turn the mold (24 cm) upside down onto parchment paper and trace around the perimeter with a pen or pencil. Do this 3 times (although you will only need one circle per cake). We, these remaining meringues (Gioconda sponge cake is one of the types of meringues), with the remaining ganache, are happy to devour them without cake.
    4. Set the stove to 180C, turbo mode. We fill the culinary bag with Gioconda sponge cake (not yet born, i.e. not baked), turn our circles over to the other side and turn into real confectioners. Even my little one enjoyed making meringue :)


    5. Place all the baking sheets in the oven for 20 minutes. A test is to be able to lift the meringue off the parchment paper (be careful not to burn yourself)


    6. Choose the most beautiful circle for the cake, the remaining two can be placed in the freezer until better times.

    III. Making ganache

    1. Using Ben Marie, bring the cream almost to a boil.
    2. Add chocolate for a minute and stir.


    3. Bring to room temperature and cool in the refrigerator until use.

    IV. Let's start preparing the halva mousse for the festive chocolate halva cake

    1. Beat the yolks with starch and flour and vanilla essence at medium speed until an airy, light mass is obtained.


    2. Add oil until you get a creamy consistency.


    3. Add brandy and continue mixing until completely combined. We leave the resulting mass to wait for the continuation of the concert.

    V. We begin to connect the cake

    1. Take the ganache out of the refrigerator and if it becomes unspreadable, leave it to reach room temperature, and then beat it in a mixer until creamy.
    2. Take out our 1 cm thick chocolate sponge cake and place it on the bottom of the mold.


    3. Grease the chocolate sponge cake with soft ganache and smooth it out.


    4. Place almond sponge cake or Mona Lisa on top of the ganache. Yes... they took it like that and put it in... most likely it will be larger and will not fit into the mold (it is better to have it larger than smaller). Suppose you, like me, made the circle larger, now the art of circumcision, handed down from generation to generation in Israel from time immemorial... will not help you. We will cut backhand, i.e. carefully.

    VI. Back to the halva mousse

    1. Whip the cream until stiff peaks form.


    2. Using the folding method, mix the protein and yolk masses and halva (gradually add halva).


    3. Spread the halva mousse onto the Gioconda sponge cake and smooth it out. Place in the freezer for at least 2 hours, or up to two days.

    VII. We continue and finish assembling the cake. Glaze.

    1. Melt the white chocolate (or in the microwave) in a water bath. Transfer to a small cooking bag. We cut off the small tip... again on the topic of circumcision...


    2. Again Ben Marie, again cream and chocolate.


    3. Take the cake out of the freezer and pour dark chocolate and cream over it.
    4. Immediately, if the white chocolate turns out to be liquid, you can make patterns on the dark chocolate (until it hardens due to the frozen base). If the white chocolate is not particularly liquid, then you can put on beautiful buttons

    5. Again, put it in the freezer until the glaze completely hardens (in general, not for long, an hour is enough).
    6. Then, just a small matter, open the mold, put it on a beautiful tray and defrost it in the refrigerator for 4 hours.


    You won’t have to store it for a long time :) although you can store it for a week in the refrigerator or even longer in the freezer.

    Enjoy your tea

    Israeli confectioner's recipe Karin Goren from book "Sweet Secrets"

    For the chocolate mousse:

    Cream-500 ml
    Dark chocolate-250 gr.

    For the bottom crust:

    Dark chocolate-100 gr.
    Butter-50 gr.
    Puffed rice - 3 1/4 tbsp.

    This is the original. I don't really like puffed rice in combination with mountains. chocolate.
    Therefore, I am writing the recipe for my bottom crust:

    Pasta kadaif-200 gr.
    Butter-100 gr.
    Powdered sugar - 1/2 tbsp.

    For the halva cream:

    Cream-250 ml
    Halva paste - 2 tbsp. l.

    For the glaze:

    Cream-80 ml
    Corn syrup - 1 tbsp. l.
    Dark chocolate-80 gr.

    Semicircular bowl with a volume of 1.5 l

    For the chocolate mousse:

    1. Heat 1 pack (250 ml) of cream in a saucepan until it boils, add chocolate and stir until the chocolate is completely dissolved.

    2.Cover and refrigerate overnight.

    Preparation of the bottom crust:

    3. Melt chocolate and butter together, add puffed rice and mix well so that the puffed rice is covered in chocolate on all sides.
    4.Place baking paper on the bottom of a round shape (the size of our semicircular bowl). Pour the puffed rice mixture on top and press tightly (you can use the bottom of a glass).
    5.Freeze until the cake is completely hardened.

    In my case, crush the kadaif pasta well, mix it with melted butter, add powdered sugar. Press into the bottom of the mold. Bake for 10 minutes at 180 C until a good golden-orange color. Cool completely.

    Prepare halva cream:

    6.Whip the cream until thick.
    7.Add halva paste to the cream and mix gently until marbled. Place in the refrigerator until the cake is assembled (no more than 1 hour).

    Finish preparing the chocolate mousse:

    8. Transfer the chocolate mixture into a food processor and add another pack of cream (250 ml). Beat until you get an airy mousse (be careful, the cream can easily turn into butter)

    9.Place almost all the mousse in a bowl (reserve about a glass of mousse) and make a well in the middle with a spoon. Fill the well with halva cream.

    Spread the remaining chocolate mousse on top until the halvichy cream is completely covered.

    10.Place the bottom frozen cake layer on top and glue it down, pressing down lightly.

    11.Place in the freezer overnight.

    The next day release the cake from the bowl.

    12. Lower the bowl with the bomb into a large bowl of boiling water for 2-3 seconds. Be careful not to let the hot water get on the cake! Release the cake by lightly pressing the bottom cake with one hand and it will pop out. Transfer to a tray.