1Add powdered sugar little by little.
2Add the liqueur and cocoa powder and mix.
3In another bowl, Beat the yolks until they are stiff and white.
4In a pan, we melt the chocolate into small pieces with two tablespoons of milk, Avoid high heat.
6Add sugar and stir to dilute the.
7Add the melted chocolate and the pot from the fire.
8Pour little by little, always beat.
9Add cornstarch, cook over medium heat, stirring until the mixture is creamy and thick.
10Remove from heat and let stand a little.
Cake Construction: Instead the form of a first layer of chocolate custard, then a layer of biscuits soaked in butter cream and chocolate, Then another layer of biscuits only (to fill small holes with pieces of cookie), a layer of chocolate custard, and so on, until it ended in a layer of chocolate custard.
1Let the cake from the refrigerator about 45 minutes, the biscuits absorb a little sour cream, soften and take the taste.
2Then put in the fridge, where they freeze to harden.
3It is advisable to leave it there for several hours or overnight, so you have a better taste.
4Pick up before serving out the form.
5This cake gives 12 portions in a piece of 20 x 20 cm. We used 6 layers of biscuits.