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Ingredients:
Cream:
Milk 1 l
Sugar – 170g
Flour 3 tablespoons
Starch 3 tablespoons
An egg yolk
Vanilla
A pack of whipped cream
Worktop:
Cocoa cookies – 300 g
Instant coffee – 23 teaspoons
Water – 200 ml
glaze
Chocolate – 60g
Liquid Cream – 200ml
Method of preparation:
Mix all the ingredients mentioned for the cream in a saucepan: milk, sugar, flour, starch, egg yolk. Homogenize, place on medium heat and mix continuously. The cream begins to thicken and add the vanilla. We mix continuously. The cream is ready when it is thick enough or to your liking. After the cream is ready, add the whipped cream powder and mix it with a mixer until homogeneous.
I brewed the coffee to soak the cookies. Arrange the coffeesoaked cookies in a removable square mold and top with the cream. Do this for all layers.
In a bowl put the liquid cream and the chocolate, I heated it in the microwave and stirred little by little so as not to cut the cream. After the chocolate has almost melted, I put it in a steam bath, stirring constantly, a homogeneous cream is formed, which I put in the refrigerator for 2 hours to harden. I poured the resulting cream over the cake and left it in the fridge for 12 hours.
Bon appetit!