Yields1 ServingPrep Time2 hrsCook Time45 minsTotal Time2 hrs 45 mins
Dairy butter:
4 tablespoons butter, softened to room temperature
1 tablespoon brandy or whiskey
2 / 3 cup powdered sugar
2 tablespoons bitter cocoa powder (of ongezoet)
Chocolate pudding:
2 cups whole milk
2 egg yolks
¼ cup granulated sugar
125 grams of chocolate in tablet form, diced
2 tablespoons milk
1 tablespoon of corn starch or maize starch (diluted in a little milk)
Dairy butter:
1
Add powdered sugar little by little.
2
Add the liqueur and cocoa powder and mix.
3
In another bowl, Beat the yolks until they are stiff and white.
4
In a pan, we melt the chocolate into small pieces with two tablespoons of milk, Avoid high heat.
5
Heat milk.
6
Add sugar and stir to dilute the.
7
Add the melted chocolate and the pot from the fire.
8
Pour little by little, always beat.
9
Add cornstarch, cook over medium heat, stirring until the mixture is creamy and thick.
10
Remove 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.
11
Let the cake from the refrigerator about 45 minutes, the biscuits absorb a little sour cream, soften and take the taste.
12
Then put in the fridge, where they freeze to harden.
13
It is advisable to leave there for several hours or overnight, so you have a better taste.
14
Pick up before serving out the form.
15
This cake gives 12 portions in a piece of 20 x 20 cm. We used 6 layers of biscuits.
4 tablespoons butter, softened to room temperature
1 tablespoon brandy or whiskey
2 / 3 cup powdered sugar
2 tablespoons bitter cocoa powder (of ongezoet)
Chocolate pudding:
2 cups whole milk
2 egg yolks
¼ cup granulated sugar
125 grams of chocolate in tablet form, diced
2 tablespoons milk
1 tablespoon of corn starch or maize starch (diluted in a little milk)
Directions
Dairy butter:
1
Add powdered sugar little by little.
2
Add the liqueur and cocoa powder and mix.
3
In another bowl, Beat the yolks until they are stiff and white.
4
In a pan, we melt the chocolate into small pieces with two tablespoons of milk, Avoid high heat.
5
Heat milk.
6
Add sugar and stir to dilute the.
7
Add the melted chocolate and the pot from the fire.
8
Pour little by little, always beat.
9
Add cornstarch, cook over medium heat, stirring until the mixture is creamy and thick.
10
Remove 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.
11
Let the cake from the refrigerator about 45 minutes, the biscuits absorb a little sour cream, soften and take the taste.
12
Then put in the fridge, where they freeze to harden.
13
It is advisable to leave there for several hours or overnight, so you have a better taste.
14
Pick up before serving out the form.
15
This cake gives 12 portions in a piece of 20 x 20 cm. We used 6 layers of biscuits.
