ingredients
200 g butter biscuits
700 ml of milk
4 egg yolks
50 g of sugar
150 g of dark chocolate
1 teaspoon ground cinnamon
50 g of cornstarch
50 g of butter
milk to soak the biscuits
Decoration:
Chocolate chips
cherries
mint leaves..
Preparation:
1.- Pour half of the milk into a saucepan
(About 350 ml) and heat. Cut the
chocolate into pieces and put them in a
bowl. When the milk is hot without boiling, the
pour over the chocolate. Stir until
chocolate melts, reserve.
- In a saucepan, put the rest of the milk,
the four egg yolks, cornstarch,
sugar and a teaspoon of powder
cinnamon. Beat well until all
ingredients are well mixed.
3.- Heat the last mixture on fire
medium-sweet so that it does not stick and stir
non-stop. When he starts to heat up,
pour the mixture of milk and chocolate.
Heat while stirring until the cream
thickens. It may take 10 minutes or
more. When it thickens, remove it from the fire,
stir in the butter and stir to make him
to melt.
4.-Cover the mold with a plastic film
to unmold easily. Pour some
spoonfuls of chocolate cream covering the
base completely. Dip the biscuits a
by one in the milk and cover the cream with
chocolate with cookies.
5.- Alternate layers of chocolate cream
and the biscuits soaked in the milk. finish
with a layer of cookies without soaking them
milk because they will be the base of our cake.
6.- Cover the mold with a lid or with
a plastic film and leave it in the refrigerator
for at least six hours.
7.- Once the cake is cold, unmold
Upside down. Turn the cake on a platter
service as if it were a blank. Smooth
the edges with the knife. - Decorate the cake with chocolate chips
and garnish with cherry halves and a sprig of
mint. Your chocolate cake is ready to
serve!
