1/2 cup of cornstarch
3 cups of milk
5 eggs
2/3 cup of unsalted butter
1/2 cup of cocoa powder in powder form
2 packages of Maria cookies or cornstarch
For soaking
1 cup of milk
2 tablespoons of chocolate syrup
Covering
1 tablet of semi-sweet chocolate (200g)
1 can of whipped cream
Accessories
Plastic wrap
Refrigerator of 18 x 25 cm
1/2 cup of cornstarch
3 cups of milk
5 eggs
2/3 cup of unsalted butter
1/2 cup of cocoa powder in powder form
2 packages of Maria cookies or cornstarch
For soaking
1 cup of milk
2 tablespoons of chocolate syrup
Covering
1 tablet of semi-sweet chocolate (200g)
1 can of whipped cream
Accessories
Plastic wrap
Refrigerator of 18 x 25 cm
Dissolve the cornstarch in 1/2 cup of milk
Add the eggs and mix
Pour into a saucepan, add the remaining milk and butter, and stir
Cook over low heat, stirring until thickened
Remove from heat, add the unsalted butter and mix
Divide the cream in two parts and add cocoa powder to one of them
Mix and reserve
Soak the cookies in the milk mixture with chocolate syrup and line the bottom of the refrigerator with them
Make two layers of cookies and cover with the chocolate cream
Soak more cookies and make two more layers
Distribute the white cream and spread with a spoon
Cover with two more layers of soaked cookies
Wrap the cake with plastic wrap and refrigerate for at least six hours
Covering
Melt the chocolate in a double boiler
Mix the whipped cream without the serum
Remove the cake from the refrigerator and distribute the chocolate covering
Refrigerate until serving time.
