Cheese and chocolate cake

INGREDIENTS

-Dock:

200 g of biscuits
2 tablespoons sweet Sherry
75 g butter

-for filling:

500 g of Burgos cheese or Villalón
150 g butter
150 g of sugar
The juice of a lemon
10 g of gelatine (6 finite leaves)
100 g of chocolate fondant

-to cover:

150 g milk chocolate
2 tablespoons butter

PREPARATION

1 Undo cookies, well crushed with a roller or pasandolas by the mincer to undo them. Mix them with butter and sherry.
2 With this mass cover the bottom of a round mold of about 20 cm in diameter and 5 tall, putting the mass chunks so that it is not linked. Cook for 10 minutes in the oven with average temperature.
3 Soften the gelatine in the lemon juice and water to fill half a glass and melt in the fire while he comes to a boil.
4 Beat the butter with the cheese and the sugar. Add the gelatin melted and colada.
5 Melt chocolate in the microwave or the bath.
6 Cream cheese split in two and add the melted chocolate to one half of the cream. Cover with this mixture the cold biscuit base.
7 The mold a few minutes in the freezer to keep the cream solidifies. Cover with the white cheese cream. Cool.
8 Melt the chocolate pudding with butter and cover the cake without out of the mold. Decorate and let it set.