1 cup of unsalted butter at room temperature (200 g)
1/3 cup plus 2 tablespoons of all-purpose flour (85 g)
1/4 cup of cornstarch (27 g)
4 cups of milk (960 ml)
2 tablespoons of chocolate liqueur
1/2 cup of coffee (120 ml)
2 boxes of English-style biscuits (180 g each)
200 g of semisweet chocolate, coarsely chopped
1 cup of unsalted butter at room temperature (200 g)
1/3 cup plus 2 tablespoons of all-purpose flour (85 g)
1/4 cup of cornstarch (27 g)
4 cups of milk (960 ml)
2 tablespoons of chocolate liqueur
1/2 cup of coffee (120 ml)
2 boxes of English-style biscuits (180 g each)
200 g of semisweet chocolate, coarsely chopped
Beat the butter and 1/3 cup of flour in a mixer until light and fluffy. Reserve
In a medium saucepan, bring the cornstarch and 2 cups of milk to a boil over high heat, whisking constantly
Remove from heat, transfer to a bowl, and cover with plastic wrap to prevent a skin from forming
Let cool
Add the flour mixture to the butter mixture, beating slowly with the mixer
Add the chocolate liqueur and mix well. Reserve
Line a 11.5 x 28.5 cm English-style cake pan with parchment paper
In a bowl, combine the remaining milk, coffee, and all-purpose flour
Soak the biscuits in this mixture and use some to line the bottom of the cake pan
Alternate layers of cream and biscuits, ending with a biscuit layer
Cover with plastic wrap or aluminum foil and refrigerate for at least 5 hours or overnight
Unmold
Melt the chocolate in a double boiler, let cool, and serve over the pudding
405 calories per slice
