Crust:
200g of chocolate biscuit
5 tablespoons of melted butter or margarine
Filling:
4 well-beaten egg yolks
2 cups of scalded milk
1/2 cup of sugar
1 1/2 teaspoons of cornstarch
50g of dark chocolate
1 teaspoon of vanilla
1 tablespoon of white or red gelatin powder
2 tablespoons of warm water
4 egg whites
1/2 cup of sugar
3 tablespoons of rum
Crust:
200g of chocolate biscuit
5 tablespoons of melted butter or margarine
Filling:
4 well-beaten egg yolks
2 cups of scalded milk
1/2 cup of sugar
1 1/2 teaspoons of cornstarch
50g of dark chocolate
1 teaspoon of vanilla
1 tablespoon of white or red gelatin powder
2 tablespoons of warm water
4 egg whites
1/2 cup of sugar
3 tablespoons of rum
Grind the biscuits in a blender
Mix the melted butter or margarine
Press into the bottom and sides of a 22cm mold
Bake at 200°C for 8 minutes
Let cool completely
Gradually add the egg yolks to warm milk
Add sugar, cornstarch, and vanilla; mix well
Cook over low heat until thickened, stirring constantly
Remove from heat; let cool slightly
Add chocolate; beat well and refrigerate
Fold into the cake batter
Dissolve gelatin in warm water; add to remaining egg yolk mixture
Let cool completely; beat again
Beat egg whites with sugar until fluffy
Add rum and fold into the chocolate mixture
Pour over crust; decorate with dark chocolate shavings if desired
Serves 20 people.
