1 1/2 cups of sugar
1 1/4 cups of butter (250g)
4 eggs
1 whole egg
5 tablespoons of dark chocolate
1 teaspoon of vanilla essence
2 packages of crushed Maria biscuits (400g)
For the cream
2 cups of milk
1 tablespoon of cornstarch
1/4 cup of sugar
1 teaspoon of vanilla essence
1 1/2 cups of sugar
1 1/4 cups of butter (250g)
4 eggs
1 whole egg
5 tablespoons of dark chocolate
1 teaspoon of vanilla essence
2 packages of crushed Maria biscuits (400g)
For the cream
2 cups of milk
1 tablespoon of cornstarch
1/4 cup of sugar
1 teaspoon of vanilla essence
Beat the sugar and butter until smooth and creamy
Add the eggs and beat for a few more minutes
Add the chocolate and vanilla and continue beating
Add the biscuits and mix well
Pour into an English-sized 28 x 11 cm cake mold, lined with parchment paper
Chill in the refrigerator until set
Prepare the cream: In a saucepan, combine all ingredients and cook over low heat, stirring constantly, until hot and slightly thickened
Remove from heat and let cool
Cover with plastic wrap to prevent a skin from forming
Chill in the refrigerator until chilled
When serving, unmold the adizabeba, cut into slices, and serve with whipped cream
24 servings
221 calories per serving.
