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BISCUITS AND CHOCOLATE CAKE

He had long wanted to make this cake, is what made us all for our birthdays when we were small. At last, the other day, I found the perfect excuse and I got to work. The recipe is contained in the blog A Cachin Twelve but could not resist to do some ajustillos.
All of us when we tested we agree on one thing, sometimes as simple and humble man is the richest.

BISCUITS AND CHOCOLATE CAKE


Licor 43 rectangular crackers, sweet wine or other liquor you feel like Milk


For the pastry cream: 3 cups of milk
about the 2nd cl.

3 eggs 1 envelope Flanín El Niño
4 tablespoons of sugar

For the chocolate cream:
1 tablet of chocolate for dessert
250 gr sugar 2 tablespoons
200 ml double cream 200 ml milk


30 g butter 1 tablespoon cornstarch dissolved in a little cold milk Preparation

custard :
envelope Flanín Mix with sugar, we added the eggs one at a stirring. Add the glasses of milk. Stir. Put the mixture in a saucepan until they lift the boil and remove from the heat, the cream will have thickened considerably. During the time that we in the fire we have to remove almost constantly to prevent sticking. Leaving tuning. Preparation

chocolate cream:
We cast the chocolate bar, or at the micro (2 - 3 minutes is suficicente) or water bath. We
milk cream mixed with fire. When it begins to be warm, add the melted chocolate and sugar. Stir in the fire until creamy and even slightly thickened. When it starts to boil that we will incorporate the cornstarch dissolved in a little cold milk.
Remove from heat, incorporate the butter, stir and let temper.

To assemble the cake: Line a cake pan
with plastic wrap so it extends on all four sides and then allow us to cover the cake.
The mold I used is 35x25 cm. In a soup bowl
have cold milk liquor, to taste, we're going to use, I've put a good dash of Licor 43. We
cookies dipped in milk, well soaked but not break us, and let them cover bottom of pan. Above, stretching a layer of pastry cream. Over again will another layer of soaked biscuits, a layer of chocolate cream, another biscuit soaked again, another pastry cream and finally a last cookie. We plugged
now with the overhanging plastic wrap and left sides in the refrigerator a couple of hours.
chocolate cream has also left the left in the fridge.
We took the mold from the refrigerator, open the plastic wrap and turn the cake on tray. Al take the plastic wrap will come off easily. Then remove the plastic wrap completely.
with chocolate cream left us, the cake cover and extend across its surface. Leave to cool for another couple of hours and ready to eat.