Chocolate Cake

Name: Chocolate Cake
Yield: 12
Ingredients: Milk and Egg Mixture (see page 11) + 4 tablespoons of chocolate chips; Filling; 1 can of condensed milk; 2 tablespoons of cornstarch dissolved in milk; 1 cup of milk; 5 tablespoons of chocolate chips; 200 grams of bittersweet chocolate, chopped; 1/2 envelope of unflavored gelatin; Couverture; 1 basic recipe; 10 caramels

1
Milk and Egg Mixture (see page 11) + 4 tablespoons of chocolate chips
2
Filling
3
1 can of condensed milk
4
2 tablespoons of cornstarch dissolved in milk
5
1 cup of milk
6
5 tablespoons of chocolate chips
7
200 grams of bittersweet chocolate, chopped
8
1/2 envelope of unflavored gelatin
9
Couverture
10
1 basic recipe
11
10 caramels

Ingredients

1
Milk and Egg Mixture (see page 11) + 4 tablespoons of chocolate chips
2
Filling
3
1 can of condensed milk
4
2 tablespoons of cornstarch dissolved in milk
5
1 cup of milk
6
5 tablespoons of chocolate chips
7
200 grams of bittersweet chocolate, chopped
8
1/2 envelope of unflavored gelatin
9
Couverture
10
1 basic recipe
11
10 caramels

Directions

1
1 Prepare the basic mixture with the chocolate, let it cool, shape and cut in half. Reserve
2
2 In a pot, combine condensed milk, cornstarch dissolved in milk, and bring to a boil, stirring constantly until thickened
3
Let it cool
4
3 Melt the chocolate in a double boiler, prepare the gelatin according to the package instructions and mix with the cream
5
Stir well until homogeneous, refrigerate until starting to firm up
6
4 Prepare the basic recipe for the couverture
7
Fill the cake in the same baking dish where it was baked and refrigerate until the filling firms up
8
Top with the couverture and chopped caramels
9
Refrigerate until frozen.