Bicolor Cake

1

In a small bowl, dissolve the cornstarch in 1/2 cup of milk

2

Add the eggs and mix well

3

Transfer the mixture to a saucepan, add the remaining milk and sugar, and stir

Cook over low heat, stirring, until thickened

4

Remove from heat, add the butter, and mix

5

Divide the cream into two parts and add cocoa powder to one of them

Mix well and reserve separately

6

Let it cool

2

Soak the biscuits in the milk mixture with chocolate liqueur and line the bottom of the refrigerator with them

Make two layers of biscuits

and top with the chocolate cream

Soak more biscuits and make another two layers

Distribute the white cream and spread with a spoon

Top with more soaked biscuits

Wrap with plastic wrap and refrigerate for at least six hours

Topping

1

Pour the whipped cream into a saucepan and heat over low heat until warm

2

Add the chopped chocolate, mix well, and heat, stirring, until the chocolate melts and the cream becomes homogeneous, without boiling

2

Remove from heat and let cool slightly

Remove the cake from the refrigerator and cover it with

the chocolate topping

Refrigerate for another hour or

until serving time.