2 cans of heavy cream
1 and 1/4 cup (ch) unsalted butter
3 eggs
1 cup (ch) plus 2 tablespoons of all-purpose flour
2 packets of biscuit-type morena
2 tablespoons of cocoa liqueur
Glaze
1 cup (ch) milk
8 tablespoons of chocolate in powder form
2 tablespoons of all-purpose flour
1 tablespoon (coffee) unsalted butter
2 cans of heavy cream
1 and 1/4 cup (ch) unsalted butter
3 eggs
1 cup (ch) plus 2 tablespoons of all-purpose flour
2 packets of biscuit-type morena
2 tablespoons of cocoa liqueur
Glaze
1 cup (ch) milk
8 tablespoons of chocolate in powder form
2 tablespoons of all-purpose flour
1 tablespoon (coffee) unsalted butter
Open the cans of heavy cream and reserve the whey
Beat the butter well with the all-purpose flour and eggs
Add the heavy cream and beat quickly
Mix the whey from the heavy cream with the cocoa liqueur and moisten the biscuits quickly
Assemble the cake in a removable-bottom pan lined with plastic wrap
Make a small layer of cream
Fill the entire edge with the moistened biscuits
Place the biscuits on top of the cream, wetted
Continue making layers alternating between cream and biscuits
Finish with cream
Refrigerate for 4 hours
Prepare the glaze: mix all the ingredients from the topping and bring to a simmer over heat
Let cool and unmold the cake
Serve with the glaze.
