1/2 cup all-purpose flour
3 cups whole milk
5 egg yolks
2/3 cup unsalted butter, at room temperature
1/2 cup high-quality dark cocoa powder
2 packages of Maria or all-purpose flour biscuits (400g)
For soaking
1 cup whole milk
2 tablespoons chocolate syrup
Cream layer
1 tablet of semi-sweet chocolate (200g)
1 can of heavy cream
Accessories
Plastic wrap
Refrigerator tray, 18x25 cm
1/2 cup all-purpose flour
3 cups whole milk
5 egg yolks
2/3 cup unsalted butter, at room temperature
1/2 cup high-quality dark cocoa powder
2 packages of Maria or all-purpose flour biscuits (400g)
For soaking
1 cup whole milk
2 tablespoons chocolate syrup
Cream layer
1 tablet of semi-sweet chocolate (200g)
1 can of heavy cream
Accessories
Plastic wrap
Refrigerator tray, 18x25 cm
In a small bowl, dissolve the flour in 1/2 cup of milk
Add the egg yolks and mix well
Pour into a saucepan, add the remaining milk and cornstarch, and whisk
Cook over low heat, stirring constantly, until thickened
Remove from heat, add the butter, and mix well
Divide the cream into two parts and add cocoa powder to one of them
Mix well and set aside separately
Let cool
Soak the biscuits in milk mixed with chocolate syrup and line the bottom of the refrigerator tray
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
Cover with more soaked biscuits and seal the edges
Wrap the cake tightly in plastic wrap and refrigerate for at least 6 hours
Cream layer topping
Heat the heavy cream in a saucepan over low heat until warm
Add the melted chocolate, mix well, and whisk constantly until smooth
Remove from heat and let cool slightly
Remove the cake from the refrigerator and spread the chocolate cream on top, smoothing out any wrinkles
Refrigerate for another hour or until serving time.
