1 cup unsalted butter, at room temperature (200g)
2 tablespoons all-purpose flour (85g)
3 tablespoons cornstarch (27g)
4 cups whole milk (960ml)
2 tablespoons chocolate liqueur
1/2 cup strong brewed coffee (120ml)
2 packages English-style biscuits (180g each)
200g dark chocolate, roughly chopped
1 cup unsalted butter, at room temperature (200g)
2 tablespoons all-purpose flour (85g)
3 tablespoons cornstarch (27g)
4 cups whole milk (960ml)
2 tablespoons chocolate liqueur
1/2 cup strong brewed coffee (120ml)
2 packages English-style biscuits (180g each)
200g dark chocolate, roughly chopped
Mix the butter and 2 tablespoons of flour in a stand mixer until light and fluffy. Reserve
Heat the cornstarch and 2 cups of milk in a medium saucepan over high heat, whisking constantly, until thickened
Remove from heat, transfer to a bowl, and cover with plastic wrap pressed onto the cream to prevent a skin from forming
Let cool
Combine the cooled cornstarch mixture with the butter mixture, gradually adding with the stand mixer on low speed
Add the chocolate liqueur and mix well. Reserve
Linen a cake pan (11.5 x 28.5 cm) with aluminum foil
In a bowl, whisk together the remaining milk, coffee, and remaining flour
Soak some of the biscuits in this mixture, then line the bottom of the pan with them
Alternate layers of cream and biscuits, finishing with a biscuit layer
Cover with plastic wrap or aluminum foil and refrigerate for at least 5 hours or overnight
Unmold and drizzle with melted chocolate, served chilled
405 calories per slice
