1 cup of black passion fruit jam (170 g)
1/2 cup of rum (120 ml)
1 cup of sweetened condensed milk (300 g)
1/4 cup of grated dark chocolate (20 g)
1 tablespoon of butter
3/4 cup of dulce de leche (190 g)
1/2 cup of whole milk (120 ml)
2 packages of Maria biscuits (400 g)
200 g of dark chocolate, broken into pieces (for the topping)
1 cup of black passion fruit jam (170 g)
1/2 cup of rum (120 ml)
1 cup of sweetened condensed milk (300 g)
1/4 cup of grated dark chocolate (20 g)
1 tablespoon of butter
3/4 cup of dulce de leche (190 g)
1/2 cup of whole milk (120 ml)
2 packages of Maria biscuits (400 g)
200 g of dark chocolate, broken into pieces (for the topping)
Line a 22 cm diameter cake pan with parchment paper
In a bowl, let the passion fruit jam soak in rum for 15 minutes
Strain and reserve the rum
In a medium saucepan, combine sweetened condensed milk, grated dark chocolate, and butter
Bring to a boil over high heat, stirring constantly until the mixture pulls away from the sides (about 10 minutes)
Remove from heat and reserve
In a separate bowl, mix well the dulce de leche with whole milk to obtain a smooth cream. Reserve
Dip one-third of the biscuits in rum and line the bottom of the cake pan
Cover with the reserved chocolate cream and sprinkle with half of the strained passion fruit jam
Dip another third of the biscuits in rum and form another layer
Top with the remaining passion fruit jam and dulce de leche mixture
Finish with a layer of moistened biscuits, cover with paper mache, and refrigerate until firm (about 2 hours)
Prepare the topping: In a heatproof bowl set over a saucepan of simmering water (do not let it boil), melt the chocolate, stirring gently
Unmold, remove the parchment paper, top with the melted chocolate, and serve
525 calories per slice
