Condensed Milk Pudding

1 In a medium saucepan, over medium heat, cook the condensed milk, milk, and yolks, stirring constantly with a wooden spoon, for five minutes or until the mixture is thickened

Transfer to a square 21 cm refrigerator dish and let it cool

2 In the same saucepan, mix the chocolate and water and bring to a boil over high heat

Tie from the heat and let it cool

Dip each cake into the chocolate mixture and arrange them side by side in the refrigerator dish with the cream, forming two layers

Pour the remaining chocolate mixture over the cakes and reserve

3 In a stand mixer, beat the egg whites until stiff peaks form. Reserve

In another bowl of the stand mixer, beat the cream for one minute or until thickened

Add the reserved egg whites and mix gently with a wooden spoon

Transfer the mixture to the refrigerator dish, covering the cake layer

Cover with plastic wrap and refrigerate for about four hours.