Mosaic cake /Mozaik pasta

Creamy Mosaic Cake For the base: - 1 cup of milk - 2 tablespoons of cocoa powder - 2 tablespoons of butter - 1 tablespoon of sugar - 110g of dark chocolate - 1.5 packets of petit beurre biscuits For the cream layer: - 1 liter of milk - 1 cup of semolina - 1 cup of sugar - 10 g vanillin - 200g of labnah cheese For the chocolate ganache: - 150g of heavy cream - 200g of dark chocolate Instructions: 1. In a saucepan, combine milk, sugar, cocoa powder, chocolate, and butter. Stir on the stove until the chocolate melts. Once it starts to simmer, remove from heat and let it cool. 2. Crush the biscuits into large pieces. Add the biscuits to the cooled sauce and mix. Do not knead the mixture. Line a springform pan with parchment paper. Spread the biscuit mixture onto it, smooth it out, and refrigerate. 3. For the cream, take milk, sugar, and semolina in a saucepan. Stir until it boils. Once it boils, remove from heat, let it cool slightly, then add the cream cheese and beat with a mixer until smooth. 4. Pour the cream onto the chilled base in the fridge, then return to the fridge. 5. While the cream cools, prepare the ganache. Heat the cream on the stove, then remove from heat and add the chocolate, stirring until smooth. Pour over the cream in the fridge once cooled. Return to the fridge and let it rest for three hours. 6. After chilling, carefully remove the mold. Dust with cocoa powder and decorate with fruit as desired.